Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry-Reference-Cited by-同舟云学术

Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry

Published:2022-05-06 Issue:10 Volume:59 Page:4108-4121
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chen Jia-Nan,Han Hao-Ting,Liu Chun-Ju,Gao Qi,Wang Xiao-Wen,Zhang Jun-Wei,Tanokura Masaru,Xue You-Lin^ORCID

Funder

the liaoning revitalization talents program

the science and technology support program from shenyang city

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05463-8.pdf

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3. Chen JN, Gao Q, Liu CJ, Li DJ, Liu CQ, Xue YL (2020) Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties. Food Biosci 34:100531. https://doi.org/10.1016/j.fbio.2020.100531

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5. Chong J, Wishart D, Xia JG (2019) Using MetaboAnalyst 4.0 for comprehensive and integrative metabolomics data analysis. Curr Protoc Bioinform 68:e86. https://doi.org/10.1002/cpbi.86

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