A comparative analysis of aroma components of Satsuma mandarin from different producing areas based on HS-SPME-GC-MS
JIN Runnan, LI Zihan, ZHAO Kaili, YOU Gongyu, WANG Xiao, PAN Siyi, XU Xiaoyun, LIU Fengxia
Food and Fermentation Industries . 2020, (2): 252 -260 .  DOI: 10.13995/j.cnki.11-1802/ts.022017

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