Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums

作者：Yi Li, Ya Pu, F. Xu, Yajing Niu, Mengmeng Zhang, He Huang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143900 · 被引用次数：5 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Biochemical and biochemical processes