Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC–MS
Decoding the odor profile of pea protein isolate: A multidimensional exploration based on GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
