| [1] | CHEN Fangxue, QIU Wenxing, SHEN Lingwei, LI Dongsheng, QIAO Yu, WU Wenjin, XIONG Guangquan, WANG Lan, DING Anzi, LI Xin, SHI Liu. Formation of Volatile Flavor Compounds and Changes in Fat Oxidation in Blunt-snout Bream by Traditional Sun-drying and Shade-drying[J]. Science and Technology of Food Industry, 2023, 44(14): 36-45. DOI: 10.13386/j.issn1002-0306.2022070072 |
| [2] | XU Ruoyuan, XUE Jiyuan, WANG Min, ZHAO Xucui, SHEN Hui, GAO Sumin, MENG Xiangren, WANG Hengpeng. Effects of Different Thermal Treatments on Tenderness and Volatile Flavor Compounds of Beef[J]. Science and Technology of Food Industry, 2023, 44(4): 77-87. DOI: 10.13386/j.issn1002-0306.2022050168 |
| [3] | LIU Dongao, XIE Shuangyu, LI Zhi, LI Tianyi, PENG Yuan, SUN Bo. Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations[J]. Science and Technology of Food Industry, 2022, 43(19): 356-363. DOI: 10.13386/j.issn1002-0306.2022010003 |
| [4] | LIU Yang, HUANG Jia, JIA Hongfeng, FANG Xiaowei, LONG Juyi, LAN Ning. Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef[J]. Science and Technology of Food Industry, 2022, 43(10): 305-313. DOI: 10.13386/j.issn1002-0306.2021080198 |
| [5] | LIU Guomin, QIN Weizhi, WEI Rongchang, YI Ruolan, LIAO Yujiao, ZHENG Xu, CHE Jianglü. Comparative Analysis of Volatile Flavor Compounds in Different Varieties (Lines) of Potatoes[J]. Science and Technology of Food Industry, 2022, 43(9): 284-292. DOI: 10.13386/j.issn1002-0306.2021080141 |
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| [7] | JIANG Feng, ZHENG Xinru, ZHOU Changyi, JIANG Xiaoying, LIN Weiyan, LIU Yu, SU Wenjin, SU Guocheng. Effect of Lactobacillus reuteri on Volatile Flavor Compounds of Fermented Surimi[J]. Science and Technology of Food Industry, 2021, 42(12): 240-245. DOI: 10.13386/j.issn1002-0306.2020070234 |
| [8] | XU Zihan, SHU Chang, LUO Zhongwei, LV Zhenzhen, ZHANG Wen, PAN Zhiming. Optimization of the HS-SPME-GC-MS Technique for Determination of Volatile Flavor Compounds in Pork by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(6): 252-259. DOI: 10.13386/j.issn1002-0306.2020050295 |
| [9] | ZHU Li-jie, SHI Yue, LIU Xiu-ying, WANG Bo, TANG Ming-li, LIU He, HE Yu-tang, MA Tao. Solid phase micro- extraction combined with gas chromatography- mass spectrometry analysis of volatile flavor compounds of corn pancake[J]. Science and Technology of Food Industry, 2016, (10): 102-105. DOI: 10.13386/j.issn1002-0306.2016.10.011 |
| [10] | YANG Li-ping, YI Shu-min, LI Xue-peng, XU Yong-xia, LI Ying-chang, LI Jian-rong. Volatile flavor compounds changing in dried- seasoned squid ( Dosidicus gigas) during the processing[J]. Science and Technology of Food Industry, 2015, (11): 265-272. DOI: 10.13386/j.issn1002-0306.2015.11.046 |
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