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Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA

Qianqian Jia Yanrong Ma Rui Zhang Wenlu Bi Deping Han Sen Yang Dingding Su

Journal of Future Foods2026，Vol.6Issue(4)：P.668-677,10.

Journal of Future Foods2026，Vol.6Issue(4)：P.668-677,10.DOI:10.1016/j.jfutfo.2025.02.005

Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA

Qianqian Jia ¹Yanrong Ma ¹Rui Zhang ¹Wenlu Bi ¹Deping Han ¹Sen Yang ¹Dingding Su¹

作者信息

1. Peking University Institute of Advanced Agricultural Sciences,Weifang 262113,China
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摘要

关键词

Weixian green radish/Gas chromatography-ion mobility spectrometry/Volatile organic compounds/Relative odor activity value

分类

轻工纺织

引用本文复制引用

Qianqian Jia,Yanrong Ma,Rui Zhang,Wenlu Bi,Deping Han,Sen Yang,Dingding Su..Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA[J].Journal of Future Foods,2026,6(4):P.668-677,10.

基金项目

supported by the taishan Industrial Experts Program and the Yuandu Industry Leading talents Project. （）

Journal of Future Foods

ISSN：2772-5669

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