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food chemistry: x(1)
foods(1)

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Yaxi Zhou AND Diandian Wang AND Jian Zhao AND Yu Guo AND Wenjie Yan(0)

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beijing key laboratory of bioactive substances and functional food, beijing union university, beijing 100023, china(2)
college of biochemical engineering, beijing union university, beijing 100023, china(2)
institute of apicultural research, chinese academy of agricultural sciences, beijing 100093, china(2)

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2025(2)

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资源类型: 外文期刊

作者:Yaxi Zhou(精确检索)

作者:Diandian Wang(精确检索)

作者:Jian Zhao(精确检索)

作者:Yu Guo(精确检索)

作者:Wenjie Yan(精确检索)

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1Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches

作者： Yaxi Zhou; Diandian Wang; Jian Zhao; Yu Guo; Wenjie Yan; SCIE（2025版） EI（2025版）

机构： College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China;

来源：Food Chemistry: X

关键词： HS-GC-IMS HS-SPME-GC–MS Milk powder OPLS-DA Volatile compounds

2Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

作者： Diandian Wang; Yaxi Zhou; Jian Zhao; Yu Guo; Wenjie Yan; SCIE（2025版）

来源：Foods

关键词： hierarchical clustering HS-SPME-GC-MS OPLS-DA volatile compounds yak milk