ArticleFoods (Basel, Switzerland)2026
Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics.
Guizhou Hu et al.PubMed ↗Full text ↗Publisher ↗
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