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Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu). (2025)

Abstract

No abstract provided

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