Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
Wensheng Yao(Bohai University), Hao Zhang(Luohe Medical College), Yu Chen(Shaanxi Normal University), Jianrong Li(Bohai University), Na Chen, Yingxuan Cai(Bohai University), Dengyong Liu(Bohai University), Mingcheng Zhang(Tongji University)
Cited by 157
Related Papers
Aberrant gut microbiota alters host metabolome and impacts renal failure in humans and rodents
|Gut|2020|578
Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China
|Food and Chemical Toxicology|2010|223
Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β-carotene by anti-solvent precipitation method
|Food Hydrocolloids|2017|204
SCFAs alleviated steatosis and inflammation in mice with NASH induced by MCD
|Journal of Endocrinology|2020|203
Cascade Dual Sites Modulate Local CO Coverage and Hydrogen-Binding Strength to Boost CO<sub>2</sub> Electroreduction to Ethylene
|Journal of the American Chemical Society|2024|184