Differences in volatile components of flower extracts from three species of Hibiscus using electronic nose and comprehensive two-dimensional gas chromatography-mass spectrometry

YANG Pengfei, ZHANG Chenhui, LIU Qiang, FENG Zhengbo, KONG Lingqi, CHEN Zhifei, MAO Duobin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 355-363.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 355-363. DOI: 10.13995/j.cnki.11-1802/ts.044884

Differences in volatile components of flower extracts from three species of Hibiscus using electronic nose and comprehensive two-dimensional gas chromatography-mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 355-363 https://doi.org/10.13995/j.cnki.11-1802/ts.044884

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