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Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses

Ruibing Duan; Xinyu Chen; Xianqiang Chen; Jie Li; Shoulei Yan
Food Chemistry · Vol. 490 · pp. 145061 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-10-01
Publication Year2025
Volume490
Pages145061
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.145061
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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