Article Versions Notes

Che X, Cao F, Yan T, Liu X, Cai Q, Liu S, Ma Y, Ren D, Zhou H, Wang Q, et al. Analysis of Flavor Differences Between Undaria pinnatifida Produced Using Different Processing Methods and from Different Origins Based on GC-IMS. Foods. 2025; 14(12):2107. https://doi.org/10.3390/foods14122107

Che, Xinyi, Fangjie Cao, Tingmei Yan, Xingyu Liu, Qiming Cai, Shu Liu, Yichao Ma, Dandan Ren, Hui Zhou, Qiukuan Wang, and et al. 2025. "Analysis of Flavor Differences Between Undaria pinnatifida Produced Using Different Processing Methods and from Different Origins Based on GC-IMS" Foods 14, no. 12: 2107. https://doi.org/10.3390/foods14122107

Che, X., Cao, F., Yan, T., Liu, X., Cai, Q., Liu, S., Ma, Y., Ren, D., Zhou, H., Wang, Q., He, Y., & Zhang, H. (2025). Analysis of Flavor Differences Between Undaria pinnatifida Produced Using Different Processing Methods and from Different Origins Based on GC-IMS. Foods, 14(12), 2107. https://doi.org/10.3390/foods14122107