Article Versions Notes

Li C, Xu Y, Wu H, Zhao R, Wang X, Wang F, Fu Q, Tang T, Shi X, Wang B. Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis. Foods. 2023; 12(13):2554. https://doi.org/10.3390/foods12132554

Li, Chunyan, Youyou Xu, Huimin Wu, Ruirui Zhao, Xinwei Wang, Fangfang Wang, Qingquan Fu, Tiantian Tang, Xuewei Shi, and Bin Wang. 2023. "Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis" Foods 12, no. 13: 2554. https://doi.org/10.3390/foods12132554

Li, C., Xu, Y., Wu, H., Zhao, R., Wang, X., Wang, F., Fu, Q., Tang, T., Shi, X., & Wang, B. (2023). Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis. Foods, 12(13), 2554. https://doi.org/10.3390/foods12132554