Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction
- DOI
- 10.1016/j.fochx.2026.104393
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104393,
title = {Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction},
author = {Lili Zhao and Na Li and Yixin Zhang and Zhenbin Liu and Lishan Yao and Lu Tian and Yangyang Jia and Haizhen Mo and Hongbo Li and Liangbin Hu},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104393},
url = {https://doi.org/10.1016/j.fochx.2026.104393}
}RIS
TY - JOUR TI - Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction AU - Lili Zhao AU - Na Li AU - Yixin Zhang AU - Zhenbin Liu AU - Lishan Yao AU - Lu Tian AU - Yangyang Jia AU - Haizhen Mo AU - Hongbo Li AU - Liangbin Hu PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104393 UR - https://doi.org/10.1016/j.fochx.2026.104393 ER -
APA
Zhao, L., Li, N., Zhang, Y., Liu, Z., Yao, L., Tian, L., Jia, Y., Mo, H., Li, H., & Hu, L. (2026). Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104393
Source records
- crossref · retrieved 2026-09-25T11:50:53.989Z