Editorial: Flavor chemistry of food: Mechanism, interaction, new advances

cc_byHuang, MingquanFan, GangZhang, Yanyan2024-09-032024-09-032023https://hohpublica.uni-hohenheim.de/handle/123456789/16235https://doi.org/10.3389/fnut.2023.1243606engFlavor chemistryAromaMechanismInteractionVolatile compoundsFermentationStorage660Editorial: Flavor chemistry of food: Mechanism, interaction, new advancesArticle