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- Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes. Hao Luo, Yongjun Wu, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Cen Li, Qibo Tan, Qiqin Han
, RSC Adv.
, 2024
, 14
, 16368
- Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. Kunli Xu, Yuwen Yi, Jing Deng, Yuanhui Wang, Bo Zhao, Qianran Sun, Chenhui Gong, Zepeng Yang, Hailun Wan, Ruiyan He, Xinyu Wu, Bo Yao, Meichao Zhang, Yong Tang
, RSC Adv.
, 2022
, 12
, 11591
- In vitro oxidation and digestibility profiles of iron-loaded whey protein isolate/gum Arabic complexes with different morphologies. Dan Li, Xiaolin Yao, Qingxia Gou, Guifang Cao, Kai Xu, Yongli Yang
, Food Funct.
, 2023
, 14
, 1227