Media type: E-Article Title: Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching Contributor: Zhai, Xiaoting; Granvogl, Michael imprint: American Chemical Society (ACS), 2020 Published in: Journal of Agricultural and Food Chemistry Language: English DOI: 10.1021/acs.jafc.0c02012 ISSN: 0021-8561; 1520-5118 Origination: Footnote: