Article Versions Notes

Li Z, Gao Z, Li C, Wu Y, Xia Y, Ni L, Yan J, Hu Y, Wang D, Niu Z, et al. Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches. Foods. 2025; 14(5):727. https://doi.org/10.3390/foods14050727

Li, Zelin, Ziqi Gao, Chao Li, Yanghuan Wu, Yiqiu Xia, Linyu Ni, Jing Yan, Yifan Hu, Dongyu Wang, Zhirui Niu, and et al. 2025. "Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches" Foods 14, no. 5: 727. https://doi.org/10.3390/foods14050727

Li, Z., Gao, Z., Li, C., Wu, Y., Xia, Y., Ni, L., Yan, J., Hu, Y., Wang, D., Niu, Z., Cao, C., Tian, H., & Liu, X. (2025). Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches. Foods, 14(5), 727. https://doi.org/10.3390/foods14050727