ORIGINAL RESEARCH
Published on 30 Jan 2025
Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS
doi 10.3389/fnut.2025.1536954
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- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Applications of metabolomics in the formation of food flavor
Applications of metabolomics in the formation of food flavor
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