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Journal: FoodsVolume: 15Number: 1337
Article: Identification of Key Aroma Compounds Associated with Olfactory Perception and Pleasantness in Processed Ginseng Products: Insights from GC-MS, Flavoromics, and Computational Modeling
- Authors:
- Yongxu Yuan 1,
- Minjing Zhang 1 and
- Yanyan Cui 1,*
- et al.
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