CO(2)-temperature-water nexus reshaping cherry tomato flavor: Multimodal sensing with E-nose and GC-IMS.

Li R, Ren X, Wang Y, Jiang M, Wang R, Zhang Z

DOI: 10.1016/j.foodchem.2026.149596
Published: 2026 Jul 30
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149596,
  title = {CO(2)-temperature-water nexus reshaping cherry tomato flavor: Multimodal sensing with E-nose and GC-IMS.},
  author = {Li R and Ren X and Wang Y and Jiang M and Wang R and Zhang Z},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.149596},
  url = {https://doi.org/10.1016/j.foodchem.2026.149596}
}

RIS

TY  - JOUR
TI  - CO(2)-temperature-water nexus reshaping cherry tomato flavor: Multimodal sensing with E-nose and GC-IMS.
AU  - Li R
AU  - Ren X
AU  - Wang Y
AU  - Jiang M
AU  - Wang R
AU  - Zhang Z
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.149596
UR  - https://doi.org/10.1016/j.foodchem.2026.149596
ER  -

APA

R, L., X, R., Y, W., M, J., R, W., & Z, Z. (2026). CO(2)-temperature-water nexus reshaping cherry tomato flavor: Multimodal sensing with E-nose and GC-IMS.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149596

Source records

pubmed · retrieved 2026-09-26T05:16:04.691Z