Integrating E-nose, E-tongue, and HS-SPME-GC–MS analysis reveals the volatile profile and flavor characteristics of different Wampee (Clausena lansium (Lour.) Skeels)
- DOI
- 10.1016/j.fochx.2026.104660
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104660,
title = {Integrating E-nose, E-tongue, and HS-SPME-GC–MS analysis reveals the volatile profile and flavor characteristics of different Wampee (Clausena lansium (Lour.) Skeels)},
author = {Qingshan Li and Chunyan Zhang and Ruibing Xu and Gengrui Zhu and Yi Chen and Haidong Huang and Gaoyang Zhang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104660},
url = {https://doi.org/10.1016/j.fochx.2026.104660}
}RIS
TY - JOUR TI - Integrating E-nose, E-tongue, and HS-SPME-GC–MS analysis reveals the volatile profile and flavor characteristics of different Wampee (Clausena lansium (Lour.) Skeels) AU - Qingshan Li AU - Chunyan Zhang AU - Ruibing Xu AU - Gengrui Zhu AU - Yi Chen AU - Haidong Huang AU - Gaoyang Zhang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104660 UR - https://doi.org/10.1016/j.fochx.2026.104660 ER -
APA
Li, Q., Zhang, C., Xu, R., Zhu, G., Chen, Y., Huang, H., & Zhang, G. (2026). Integrating E-nose, E-tongue, and HS-SPME-GC–MS analysis reveals the volatile profile and flavor characteristics of different Wampee (Clausena lansium (Lour.) Skeels). Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104660
Source records
- crossref · retrieved 2026-11-09T17:28:15.518Z