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      Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review

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            Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

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                Author and article information

                Contributors
                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                April 2024
                April 2024
                : 438
                : 137993
                Article
                10.1016/j.foodchem.2023.137993
                c36485aa-43e4-4e29-aeac-1438bc346e8a
                © 2024

                https://www.elsevier.com/tdm/userlicense/1.0/

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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