Integrated HS-GC-IMS and E-nose analysis reveals aroma differentiation in representative Chinese high-quality rice varieties

Food Chemistry 2026

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Authors: Dawei Zhu, Yafang Shao, Mingxue Chen, Yonghong Yu, Yuxiang Zeng, Liangliang Shao, Hong Chen, Yebo Qin

DOI: 10.1016/j.foodchem.2026.148251

Cited by: 2

References: 43

Fields of Study & Subjects

GABA and Rice Research Advanced Chemical Sensor Technologies Fermentation and Sensory Analysis

References 43