biostudies-literatureUnknown15(4)Cheng YDepartment of Science and Technology, Xinjiang Uygur Autonomous RegionFoods (Basel, Switzerland)https://www.ebi.ac.uk/biostudies/studies/S-EPMC12940861biostudies-literatureThe Role of Methionine in the Formation of Key Aroma Compounds in Microwaved WalnutsPMC129408612022A02004-1Liu YZheng HZang JMa KZhang LCheng YfalseThe Role of Methionine in the Formation of Key Aroma Compounds in Microwaved Walnuts2026-01-01T00:00:00Z2026 Feb2026-07-11T03:18:24.728Z2026-07-11T03:09:26.624ZS-EPMC12940861