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food chemistry(2)

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Shengnan Duan AND Zhiqing Tian AND Xin Zheng AND Xiaoyan Tang AND Wusun Li AND Xinyuan Huang(0)

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college of food science and technology, nanjing agricultural university, nanjing 210095, pr china(2)
institute of quality standard & testing technology for agro-products, key laboratory of agro-product quality and safety, chinese academy of agricultural sciences, beijing 100081, pr china(2)
institute of quality standard & testing techno(1)
institute of quality standard & testing technology for agro-products, key la(1)
shimadzu (china) co., ltd, beijing branch, beijing 100020, pr china(1)

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2025(1)
2024(1)

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资源类型: 外文期刊

作者:Shengnan Duan(精确检索)

作者:Zhiqing Tian(精确检索)

作者:Xin Zheng(精确检索)

作者:Xiaoyan Tang(精确检索)

作者:Wusun Li(精确检索)

作者:Xinyuan Huang(精确检索)

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1Characterization of volatile components and identification of aroma precursors in different types of pork by multi-omics

作者： Zhiqing Tian; Shengnan Duan; Xinyuan Huang; Xiaoyan Tang; Wusun Li; Xin Zheng; Jialin Li; SCIE（2025版） EI（2025版）

机构： Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Institute of Quality Standard & Testing Techno;

来源：Food Chemistry

关键词： Aroma Flavor Indigenous Chinese pork Phospholipids

2Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics

作者： Shengnan Duan; Zhiqing Tian; Xin Zheng; Xiaoyan Tang; Wusun Li; Xinyuan Huang; SCIE（2024版） EI（2024版）

来源：Food Chemistry

关键词： Correlation analysis Fatty acids Key flavour compounds Phospholipids