Analysis of volatile composition and key aroma compounds of different varieties of Osmanthus fragrans in Sichuan based on GC-MS combined with relative odor activity value
WEN Fuli , JIANG Xiaofeng, JIA Junjie, NIU Mansi, YANG Yang, HUANG Zhangjun, WANG Songtao
Food and Fermentation Industries . 2025, (10): 344 -351 .  DOI: 10.13995/j.cnki.11-1802/ts.040368

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