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Page 1
Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
Molecules. 2022 Oct 20;27(20):7087. doi: 10.3390/molecules27207087.
Molecules. 2022.
PMID: 36296687
Free PMC article.
Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
Feng T, Shui M, Song S, Zhuang H, Sun M, Yao L.
Feng T, et al. Among authors: shui m.
Molecules. 2019 Sep 11;24(18):3305. doi: 10.3390/molecules24183305.
Molecules. 2019.
PMID: 31514370
Free PMC article.
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Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges.
Shui M, Feng T, Tong Y, Zhuang H, Lo C, Sun H, Chen L, Song S.
Shui M, et al.
Molecules. 2019 Jun 27;24(13):2384. doi: 10.3390/molecules24132384.
Molecules. 2019.
PMID: 31252622
Free PMC article.
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