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3. Ion mobility spectrometry coupled to gas chromatography: a rapid tool to assess eggs freshness;Cavanna;Food Chem.,2019
4. The aroma fingerprints and discrimination analysis of shiitake mushrooms from three different drying conditions by GC-IMS, GC-MS and DSA;Chen,2021
5. Analysis and evaluation of tasty components in the pileus and stipe of lentinula edodes at different growth stages;Chen;J. Agric. Food Chem.,2015