Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace

Food Chemistry 2026

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Authors: Lingshuai Meng, Tingting Zheng, Qingsong Zhou, Faping Mao, Yu Nie, Xu Song, Sen Cao, Su Xu

DOI: 10.1016/j.foodchem.2026.148210

Cited by: 3

References: 28

Fields of Study & Subjects

Fermentation and Sensory Analysis Plant biochemistry and biosynthesis Phytochemicals and Antioxidant Activities

References 28