Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

发表于 5 天前

期刊：Journal of Food Composition and Analysis

文献作者：Heran Xu; Song Pan; Jiabao Wang; Tiancheng Ye; Miao Yan; Xiaoman Liang; Guanlin Qian; Tingcai Yan; Guang Xin

出版日期：2024-9-

DOI号：10.1016/j.jfca.2024.106450

下载链接：https://www.sciencedirect.com/sc ... 889157524004848/pdf

文献链接：https://doi.org/10.1016/j.jfca.2024.106450

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

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[Elsevier/Sciencedirect] Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics 一键复制