. 2019 Feb 21;7(4):1387–1395. doi: 10.1002/fsn3.973
© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Figure 4.
The Gallery Plot of volatile components in black jujubes