科研产出
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1The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
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来源：FOOD CHEMISTRY
关键词： Enzyme treatments; Off-flavor; Cooked; 1-octen-3-one; Grassy; Floral
年份：2024
2Formation of key aroma-active and off-flavor components in concentrated peach puree
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机构：
来源：FOOD CHEMISTRY
关键词： Thermal concentration; Thermal sterilization; Unpleasant odor attributes; Fatty acids metabolism; Amino acids metabolism
年份：2024
3Quality enhancement of spray-dried pumpkin powder by mixing with mulberry leaf and oat bran powders
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD ENGINEERING
关键词： mulberry leaf; oat bran; physico-chemical quality; pumpkin; regression analysis; spray-dried
年份：2023
4Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis
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机构：
来源：FOOD CHEMISTRY
关键词： Pilot scale freeze drying; Amino acids; Fatty acids; Network analysis; Mantel test
年份：2023
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