Recent developments in strawberry aroma: Essential aroma-active components and their formation mechanisms, influencing factors, and analytical technologies
- DOI
- 10.1016/j.fochx.2026.104710
- 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.2026.104710,
title = {Recent developments in strawberry aroma: Essential aroma-active components and their formation mechanisms, influencing factors, and analytical technologies},
author = {Su Xu and Jinjin Jiang and Guangcan Tao and Qiang Fei and Lingshuai Meng and Qinglong Meng and Liang Zhao},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104710},
url = {https://doi.org/10.1016/j.fochx.2026.104710}
}RIS
TY - JOUR TI - Recent developments in strawberry aroma: Essential aroma-active components and their formation mechanisms, influencing factors, and analytical technologies AU - Su Xu AU - Jinjin Jiang AU - Guangcan Tao AU - Qiang Fei AU - Lingshuai Meng AU - Qinglong Meng AU - Liang Zhao PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104710 UR - https://doi.org/10.1016/j.fochx.2026.104710 ER -
APA
Xu, S., Jiang, J., Tao, G., Fei, Q., Meng, L., Meng, Q., & Zhao, L. (2026). Recent developments in strawberry aroma: Essential aroma-active components and their formation mechanisms, influencing factors, and analytical technologies. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104710
Source records
- crossref · retrieved 2026-11-10T12:04:36.890Z