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收藏分享 收藏 分享 收藏 A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology
Liu, Huan; Zhang, Yuping; Ji, Hengbin; Li, Junke; Ma, Qianli; Hamid, Nazimah; Xing, Jiangtao; Gao, Peng; Li, Pi; Li, Jianxun; Li, Qianqian 分享 收藏 Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomicsLiang, Bin; Li, Jingyu; Zhao, Shuqi; Pan, Xiaoming; Zhang, Yanfang; Gao, Peng; Li, Pi; Xing, Jiangtao; Suleman, Raheel; Gong, Hansheng; Liu, Huan 分享 收藏 Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC-MSLi, Jingyu; Zhang, Yuping; Zhang, Renyu; Yang, Rujie; Ma, Qianli; Wang, Zhongshuai; Li, Pi; Xing, Jiangtao; Gao, Peng; Liu, Huan; Gong, Hansheng 分享 收藏 分享 收藏 分享 收藏 Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis使用基于uhplc-hrms的脂质组学和传热分析了解脂质在循环非油炸烤鸡香气形成中的作用Liu, Huan; Liu, Dengyong; Suleman, Raheel; Gao, Peng; Li, Pi; Xing, Jiangtao; Ma, Qianli; Hamid, Nazimah; Wang, Ping; Gong, Hansheng 分享 收藏 分享 收藏 分享 收藏 Short Review on the Application of Recycled Powder in Cement-Based Materials: Preparation, Performance and Activity ExcitationYang, Yonggan; Kang, Zihao; Zhan, Binggen; Gao, Peng; Yu, Qijun; Wang, Jingfeng; Zhao, Weiping; Zhang, Yunsheng; Bi, Wanqi; Yang, Chongyang; Bi, Yunfei; Ding, Jianzhou; Chen, Yuli 分享 收藏 分享 收藏 
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