Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage
Open Access
- 20 April 2024
- journal article
- research article
- Published by Elsevier in Food Chemistry: X
- Vol. 22, 101395
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Finance of the People's Republic of China (CARS-26)
- Earmarked Fund for China Agriculture Research System
- Jiangsu Agriculture Research System (JXARS-07)
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