Xu, Z.; Oellig, C.; Vetter, W.; Steinhaus, M.; Frank, S.
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata. Foods 2025, 14, 3147.
https://doi.org/10.3390/foods14183147
AMA Style
Xu Z, Oellig C, Vetter W, Steinhaus M, Frank S.
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata. Foods. 2025; 14(18):3147.
https://doi.org/10.3390/foods14183147
Chicago/Turabian Style
Xu, Zhenli, Claudia Oellig, Walter Vetter, Martin Steinhaus, and Stephanie Frank.
2025. "Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata" Foods 14, no. 18: 3147.
https://doi.org/10.3390/foods14183147
APA Style
Xu, Z., Oellig, C., Vetter, W., Steinhaus, M., & Frank, S.
(2025). Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata. Foods, 14(18), 3147.
https://doi.org/10.3390/foods14183147