Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques by Lian He, Sook Wah Chan, Sze Ying Leong, Mingyi Guo, Zhiyong Hou, Xiangbo Xu, Nallammai Singaram, Dan Lin, Xing Qiao, Lin Wang, Huachang Wu, Zongyuan Lu

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Decoding chemical interactions among pomegranate, Aphis punicae, and associated insects in Taif fields through open-loop stripping by Nour Houda M’sakni, Taghreed Alsufyani, Noura J. Alotaibi

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Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism by Ziqi GAO, Zelin LI, Zhirui Niu, Xiuwei LIU, Yunhui SHAN, Fangyu FAN, Hao TIAN

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Screening and Evaluation of Salt-Tolerant Wheat Germplasm Based on the Main Morphological Indices at the Germination and Seedling Stages by Yunji Xu, Xuelian Weng, Liqiu Jiang, Yu Huang, Hao Wu, Kangjun Wang, Ke Li, Xiaoqian Guo, Guanglong Zhu, Guisheng Zhou

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A New Comprehensive Well Logging Data Method for Evaluating Fracture Reservoir Productivity and Its Application by SHEN Qinyu, LI Shengqing, CUI Yunjiang, SU Yuanda, WANG Peichun, TANG Xiaoming

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Correction: Decoding chemical interactions among pomegranate, Aphis punicae, and associated insects in Taif fields through open-loop stripping by Frontiers Production Office

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MULTIVARIATE STATISTICAL ANALYSIS OF CONSUMERS’ PREFERENCE AT THE RUSSIAN MARKET OF CULTURED MILK PRODUCT by Lyubov V. Ruchinskaya

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Sensory characteristics and the difference law of volatile components in rounds base liquor of sauce-flavor Baijiu by ZHU Xiaochun, WU Lan, SHANG Yuhao, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng

Subjects: “…sauce-flavor baijiu|rounds base liquor|sensory characteristics|volatile component|multivariate statistics analysis…”
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