Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits

作者：Jinze Feng, Beibei Zhang, Haonan Zhang, Zichao Wu, Maoying Li, Dongmei Wang, Cheng Wang, Cheng Wang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114964 · 被引用次数：78 · 研究领域：Advanced Chemical Sensor Technologies、Essential Oils and Antimicrobial Activity、Analytical Chemistry and Chromatography