Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses.
- DOI
- 10.1016/j.foodchem.2026.149941
- Published
- 2026 Aug 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149941,
title = {Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses.},
author = {Wang J and Qiao C and Fan X and Zhang Y and Xu R and Liu C and Sun L},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.149941},
url = {https://doi.org/10.1016/j.foodchem.2026.149941}
}RIS
TY - JOUR TI - Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses. AU - Wang J AU - Qiao C AU - Fan X AU - Zhang Y AU - Xu R AU - Liu C AU - Sun L PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.149941 UR - https://doi.org/10.1016/j.foodchem.2026.149941 ER -
APA
J, W., C, Q., X, F., Y, Z., R, X., C, L., & L, S. (2026). Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149941
Source records
- pubmed · retrieved 2026-09-26T13:55:33.872Z