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A systematic analysis of the sensory qualities of Asparagus cochinchinensis (lour.) Merr. From the four major production areas in China: Sensory characteristics, key flavor substances, and molecular mechanisms of flavor formation

Jingping Zhong; Shuyu Deng; Mengqi Li; Honglin Yin; Xinming Chen; Zhiyan Deng; Xiaoming Bao; Qingchu Tan; Junzhi Lin; Dingkun Zhang; Gang Shen; Li Han; Haozhou Huang
Food Chemistry · Vol. 495 · pp. 146360 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume495
Pages146360
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.146360
SubjectAgricultural and Biological Sciences

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