Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu). (2025)
Abstract
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Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2024.141888
PubMed Identifier: 39536588
Publication URI: http://europepmc.org/abstract/MED/39536588
Type: Journal Article/Review
Volume: 464
Parent Publication: Food chemistry
Issue: Pt 3
ISSN: 0308-8146