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This study investigates the quality properties and nutritional components of two fermented mugworts, Artemisia capillaris Thumberg and Artemisia asiaticae Nakai, using an Electric Nose based on Surface Acoustic Wave sensors. Fermentation resulted in decreased pH and total soluble solids, increased essential amino acids, and significant changes in volatile flavor compounds. The research highlights the distinct flavor profiles of the two mugworts post-fermentation, demonstrating the potential for developing f

Author

troixanh32

Language

EN