Article Versions Notes

Zheng Y, Oellig C, Vetter W, Bauer V, Liu Y, Chen Y, Zhang Y. Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries. Foods. 2025; 14(13):2388. https://doi.org/10.3390/foods14132388

Zheng, Yan, Claudia Oellig, Walter Vetter, Vanessa Bauer, Yuan Liu, Yanping Chen, and Yanyan Zhang. 2025. "Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries" Foods 14, no. 13: 2388. https://doi.org/10.3390/foods14132388

Zheng, Y., Oellig, C., Vetter, W., Bauer, V., Liu, Y., Chen, Y., & Zhang, Y. (2025). Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries. Foods, 14(13), 2388. https://doi.org/10.3390/foods14132388