Effects of Different Drying Methods on the Quality of Amomum villosum Lour. Based on GC-MS and Chemometric Techniques

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Publication Details

Journal
Foods
Published
2026-04-17
DOI
https://doi.org/10.3390/foods15081404
Primary Topic
Ginger and Zingiberaceae research
Type
article
Field-Weighted Citation Impact
0.00

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article

Effects of Different Drying Methods on the Quality of Amomum villosum Lour. Based on GC-MS and Chemometric Techniques

Xuanchao Shi, Shifang Liu, Cuiyun Yin, Lixia Zhang et al.
Foods
Ginger and Zingiberaceae research
article

Effects of Different Drying Methods on the Quality of Amomum villosum Lour. Based on GC-MS and Chemometric Techniques

Xuanchao Shi, Shifang Liu, Cuiyun Yin, Lixia Zhang, Yihang Li, Jing Yu, Deying Tang, Yin Yuan, Zhaoyou Deng
article en

Abstract

No abstract available for this paper.
FoodsVol. 15(8)
Chinese Academy of Medical Sciences & Peking Union Medical College (CN)
Yunnan Provincial Science and Technology Department
Reduced inequalities
Openalex Percentile: Top 22%
Ginger and Zingiberaceae research
DOIOpen Access PDFOpenAlex
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Effects of Different Drying Methods on the Quality of Amomum villosum Lour. Based on GC-MS and Chemometric Techniques — Xuanchao Shi, Shifang Liu, et al. · Foods (2026) | TGRS Research Map | TGRS