# Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose

> Research article (Food Research International, 2024) · cited 11× · AI/ML

**Wikidata**: [openalex:W4401731864](https://www.wikidata.org/wiki/openalex:W4401731864)  
**Source**: https://4ort.xyz/entity/comparison-and-identification-of-aroma-components-in-21-kinds-of-frankincense-with-variety-and-region-based-on-the-odor-