Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics
- DOI
- 10.3390/foods15183328
- Published
- 2026-09-19
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183328,
title = {Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics},
author = {Guizhou Hu and Xinqi Li and Geng Qin and Ailing Ben and Jin Qi},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183328},
url = {https://doi.org/10.3390/foods15183328}
}RIS
TY - JOUR TI - Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics AU - Guizhou Hu AU - Xinqi Li AU - Geng Qin AU - Ailing Ben AU - Jin Qi PY - 2026 JO - Foods DO - 10.3390/foods15183328 UR - https://doi.org/10.3390/foods15183328 ER -
APA
Hu, G., Li, X., Qin, G., Ben, A., & Qi, J. (2026). Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics. Foods. https://doi.org/10.3390/foods15183328
Source records
- crossref · retrieved 2026-09-26T14:13:47.788Z