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Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS — Europe PMC PMID:42794074

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42794074
DOI: 10.3390/foods15183289
License (as archived): solo-consultazione
Archived: 2026-10-08T11:25:04.344Z
SHA-256 of the archived text: fe7b6ba70320151cbf6a348a8243a3283f54bcad3d741d5c27dca947e86202dd
Stable URL of this page: https://metraipolis.com/documento/dc_00ea61886eec

How to cite

Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS — Europe PMC PMID:42794074 — Europe PMC (en), https://europepmc.org/article/MED/42794074 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_00ea61886eec (Metraipolis archive dc_00ea61886eec, sha256 fe7b6ba70320151cbf6a348a8243a3283f54bcad3d741d5c27dca947e86202dd)

BibTeX

@misc{dc00ea61886eec,
  title = {Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS — Europe PMC PMID:42794074},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42794074},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_00ea61886eec; sha256 fe7b6ba70320151cbf6a348a8243a3283f54bcad3d741d5c27dca947e86202dd},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42794074. Agents can read the archived copy with the MCP tool read_document.