Effects of Cultivar and Harvest Time on the Edible Quality of Tender Leaves of Qiai (Artemisia argyi H. Lév. & Vaniot cv. Qiai)
In order to determine the optimal harvest time and the most suitable Qiai variety for culinary use, this study employed high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and compositional analysis to compare senso...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
China Food Publishing Company
2026-02-01
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| Seri Bilgileri: | Shipin Kexue |
| Konular: | |
| Online Erişim: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-3-004.pdf |
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