Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

2,462

Articles

Q3 1.0

Impact Factor

Q2 1.6

CiteScore

7 days

Avg. First Decision

Outline

Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS
ACKNOWLEDGEMENTS
AUTHOR CONTRIBUTIONS
CONFLICT OF INTEREST STATEMENT
DECLARATION OF USE OF GENERATIVE AI
ETHICAL GUIDELINES
FUNDING
REFERENCES

Figures and Tables

Graphical Abstract
Figure 1. Heat map of sweet potato aroma components with different baking times (a) and baking temperatures (b).
Figure 2. OPLS-DA analysis of aroma components of sweet potato with different baking times (a) and baking temperatures (b).
Figure 3. VIP score chart of key differences in volatile flavour substances for different baking times (a) and baking temperatures (b).