Article Versions Notes

Wang L, Han Y, Zhang X, Gao X, Xu Y, Wu Q, Tang K. Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Foods. 2025; 14(3):344. https://doi.org/10.3390/foods14030344

Wang, Lihua, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu, and Ke Tang. 2025. "Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies" Foods 14, no. 3: 344. https://doi.org/10.3390/foods14030344

Wang, L., Han, Y., Zhang, X., Gao, X., Xu, Y., Wu, Q., & Tang, K. (2025). Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Foods, 14(3), 344. https://doi.org/10.3390/foods14030344