Assessment of the 'taro-like' aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis.
- DOI
- 10.1016/j.fochx.2022.100435
- Published
- 2022 Oct 30
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2022.100435,
title = {Assessment of the 'taro-like' aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis.},
author = {Junxing LI and Aiqing M and Gangjun Z and Xiaoxi L and Haibin W and Jianning L and Hao G and Xiaoming Z and Liting D and Chengying M},
year = {2022},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2022.100435},
url = {https://doi.org/10.1016/j.fochx.2022.100435}
}RIS
TY - JOUR TI - Assessment of the 'taro-like' aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis. AU - Junxing LI AU - Aiqing M AU - Gangjun Z AU - Xiaoxi L AU - Haibin W AU - Jianning L AU - Hao G AU - Xiaoming Z AU - Liting D AU - Chengying M PY - 2022 JO - Food chemistry: X DO - 10.1016/j.fochx.2022.100435 UR - https://doi.org/10.1016/j.fochx.2022.100435 ER -
APA
LI, J., M, A., Z, G., L, X., W, H., L, J., G, H., Z, X., D, L., & M, C. (2022). Assessment of the 'taro-like' aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2022.100435
Source records
- pubmed · retrieved 2026-09-26T06:47:05.434Z