Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS.
- DOI
- 10.3390/foods15183289
- Published
- 2026 Sep 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183289,
title = {Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS.},
author = {Zhang J and Li Y and Luo J and Lu S and Zhu Q and Yin L and Yan S},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183289},
url = {https://doi.org/10.3390/foods15183289}
}RIS
TY - JOUR TI - Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS. AU - Zhang J AU - Li Y AU - Luo J AU - Lu S AU - Zhu Q AU - Yin L AU - Yan S PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183289 UR - https://doi.org/10.3390/foods15183289 ER -
APA
J, Z., Y, L., J, L., S, L., Q, Z., L, Y., & S, Y. (2026). Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183289
Source records
- pubmed · retrieved 2026-09-26T18:52:49.873Z