Leiqing Pan

Professor Supervisor of Doctorate Candidates

Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC-MS, GC-IMS, and E-nose.

Release time:2025-12-28Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

Food chemistry
Co-author:

Zhang Yujie, Yan Yuqing, Shu Haoyuan, Dan Qiurong, Pan Leiqing, Tu Kang
Document Code:

2c9e868c9b0b53b6019b0cd6f86d1524
Volume:

494
Page Number:

146199-146199
Translation or Not:

no
Date of Publication:

2025-12-01