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Journal: FoodsVolume: 15Number: 3328
Article: Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics
- Authors:
- Guizhou Hu 1,2,†,
- Xinqi Li 1,3,† and
- Jin Qi 1,*
- et al.
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