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2023•Food ChemistryRequires access

Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis

Jing Wang, Lina Qiao, Bing Liu, Junyi Wang, Ruifang Wang, Ning Zhang, Baoguo Sun, Haitao Chen, Yu Lan Yang

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Key concepts: Aroma, Dimethyl trisulfide, Allium fistulosum, Allium, Flavor, Chemistry, Food science, Dimethyl disulfide

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