Zhengzhou
China
Henan Agricultural University
Ocimum× citriodorum, volatile organic compounds (VOCs), HS-SPME-GC-MS, HS-GC-IMS, E-nose, E-tongue, OPLS-DA
Enzymatic transesterification, Pyridyl esters flavors, RSM, Kinetics evaluation, TG
Aroma extraction, Photo-fermentation biohydrogen, Biomethane, Co-production, Tobacco waste
Key words: Apricot, Drying method, Flavor compounds, GC-IMS