المؤلفون: Linlin Xu, Wan Liu, Zhiliang Pan, Fuhua Pang, Yongqi Zhang, Jiahui Liang, Qinglian Wang, Jing Wang, Mizhen Zhao, Yushan Qiao, Huazhao Yuan

المصدر: Food Chemistry: X, Vol 25, Iss , Pp 102092- (2025)

مصطلحات موضوعية: Aroma, Gas chromatography–mass spectrometry (GC–MS), Strawberry germplasm, Volatile organic compounds (VOCs), Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524009805; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/8dc84d21b0b94a75befe2d00f96b01ae