Daniel Mukunzi
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, People�s Republic of China
John Nsor-Atindana
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, People�s Republic of China
Zhang Xiaoming
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, People�s Republic of China
Arthur Gahungu
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, People�s Republic of China
Eric Karangwa
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, People�s Republic of China
Godelieve Mukamurezi
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, People�s Republic of China
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How to cite this article
Daniel Mukunzi, John Nsor-Atindana, Zhang Xiaoming, Arthur Gahungu, Eric Karangwa and Godelieve Mukamurezi, 2011. Comparison of Volatile Profile of Moringa oleifera Leaves from Rwanda and China Using HS-SPME. Pakistan Journal of Nutrition, 10: 602-608.
DOI: 10.3923/pjn.2011.602.608
URL: https://scialert.net/abstract/?doi=pjn.2011.602.608
DOI: 10.3923/pjn.2011.602.608
URL: https://scialert.net/abstract/?doi=pjn.2011.602.608