Huanlu Song

发表

Characterization of key aroma-active compounds in four commercial oyster sauce by GC/GC × GC–O–MS, AEDA, and OAV

Mingguang Yu, Ting Li, Huanlu Song, 2021, Journal of Food Composition and Analysis.

The effect of taste and taste perception on satiation/satiety: a review.

A. Raza, Ting Li, Huanlu Song, 2020, Food & function.

Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

Bei Wang, Huanlu Song, Fan Yang, 2021 .

Identification of Xiangzaolu Key Aroma Compounds and Stability Analysis of Microcapsule Production of Simulated Substance

L. Ye, Huanlu Song, Keran Su, 2017 .

Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

Huanlu Song, Qi Zhou, Ye Liu, 2019, Royal Society Open Science.

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Huanlu Song, Qi Zhou, Ye Liu, 2019, Molecules.

Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)

Huanlu Song, Yu Zhang, Ruilin Lu, 2016 .

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

Haiying Yang, Huanlu Song, Ye Wang, 2017 .

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

Huanlu Song, Shuna Zhao, Yu Zhang, 2021 .

Inhibitory effect of wheat bran feruloyl oligosaccharides on oxidative DNA damage in human lymphocytes.

Baoguo Sun, Jing Wang, Yanping Cao, 2008, Food chemistry.

Development of an immunoaffinity chromatography purification and ultra performance liquid chromatography tandem mass spectrometry method for determination of 12 sulfonamides in beef and milk.

Xiao-Tian Zhao, Huanlu Song, Xiong-Ke Wang, 2011, Journal of agricultural and food chemistry.

Effect of POX3 gene disruption using self-cloning CRF1 cassette in Yarrowia lipolytica on the γ-decalactone production

Chunli Feng, Huanlu Song, Zhaoyue Wang, 2011 .

Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

Ping Yang, Huanlu Song, Haili Wang, 2022, LWT.

Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydrolysis and macroporous resin adsorption

Jianping Wu, Ping Yang, Shanshan Li, 2020 .

Investigating characteristics and possible origins of off-odor substances in various yeast extract products.

Ping Yang, Huanlu Song, Jian Xiong, 2020, Journal of food biochemistry.

Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

A. Raza, Huanlu Song, Tingting Zou, 2019, LWT.

Flavour-active compounds in thermally treated yeast extracts.

Huanlu Song, Tingting Zou, Ye Liu, 2018, Journal of the science of food and agriculture.

Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker

Wei Zhang, Huanlu Song, Yu Zhang, 2018, Journal of Food Science and Technology.

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

Huanlu Song, Jiani Tang, Yu Zhang, 2016 .

The Aroma‐Active Compound, Acrylamide and Ascorbic Acid Contents of Pan‐Fried Potato Slices Cooked by Different Temperature and Time

Huanlu Song, Yu Zhang, Ruilin Lu, 2016 .

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Huanlu Song, Tingting Zou, Ye Liu, 2014, Molecules.

Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.

Huanlu Song, Qian-qian Xu, Juan Yao, 2014, Journal of the science of food and agriculture.

Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction

Huanlu Song, Tingting Zou, Qian-qian Xu, 2013 .

Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction

Chao Yang, Huanlu Song, Ran Wang, 2012 .

Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.

Shuntang Guo, Huanlu Song, Xin Li, 2011, Journal of food science.

Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract

A. Raza, Lei Zhang, Huanlu Song, 2019, Journal of Food Science and Technology.

Chaotrope-Controlled Fabrication of Ferritin-Salvianolic Acid B- Epigallocatechin Gallate Three-Layer Nanoparticle by the Flexibility of Ferritin Channels.

Zhongkai Zhou, Huanlu Song, Desheng Wang, 2021, Journal of agricultural and food chemistry.

Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup

Lei Zhang, Ping Yang, Peng Liu, 2020, Journal of Food Science and Technology.

Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice

Xiaosong Hu, Huanlu Song, Ye Liu, 2012 .

Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry.

Huanlu Song, Ye Liu, Congcong He, 2018, Food research international.

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma.

Ping Yang, Mingguang Yu, Huanlu Song, 2021, Journal of agricultural and food chemistry.

Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach

A. Raza, Mingguang Yu, Ting Li, 2021, Journal of Food Composition and Analysis.

Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto.

Huanlu Song, Ye Liu, Huanzhen Luo, 2018, Food research international.

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto

Huanlu Song, Ye Liu, H. Su, 2018, Food Analytical Methods.

Influence of multiple environmental factors on the quality and flavor of watermelon juice

Huanlu Song, Ye Liu, Congcong He, 2019, RSC advances.

Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening

Huanlu Song, Tingting Zou, Aygul Alim, 2020, European Food Research and Technology.

DETERMINATION OF 7 ANTIOXIDANTS, 8 ULTRAVIOLET ABSORBENTS, AND 2 FIRE RETARDANTS IN PLASTIC FOOD PACKAGE BY ULTRASONIC EXTRACTION AND ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY

Huanlu Song, Q. Lin, Bo Li, 2011 .

Detection of odor difference between human milk and infant formula by sensory-directed analysis.

Huanlu Song, Zhenghong Li, Lijin Wang, 2022, Food chemistry.

Properties of an alkaline-tolerant, thermostable xylanase from Streptomyces chartreusis L1105, suitable for xylooligosaccharide production.

Baoguo Sun, Xiuting Li, Huanlu Song, 2012, Journal of food science.

Purification and characterization of a cellulase-free, thermostable xylanase from Streptomyces rameus L2001 and its biobleaching effect on wheat straw pulp

Baoguo Sun, Xiuting Li, Huanlu Song, 2010 .

A typical endo-xylanase from Streptomyces rameus L2001 and its unique characteristics in xylooligosaccharide production.

Baoguo Sun, Xiuting Li, Chao Teng, 2012, Carbohydrate research.

Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

Xinru Xu, Huanlu Song, Mengchen You, 2018, International Journal of Food Science & Technology.

Odour-active compounds of Jinhua ham

T. Singh, Huanlu Song, K. Cadwallader, 2008 .

Homogeneous Synthesis of Cationic Chitosan via New Avenue

Huafeng Tian, Shujing Li, Jianguo Wang, 2018, Molecules.

Free radical and reactive oxygen species scavenging activities of peanut skins extract

Zhengyu Jin, Xiaoping Yuan, Jing Wang, 2007 .

Functions of Different Yak Bone Peptides

L. Cheng, Huanlu Song, Guanqing Chen, 2011 .

The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)

A. Raza, P. Liu, Lei Zhang, 2019, Journal of Food Science and Technology.

Sensory-guided identification of bitter compounds in Hangbaizhi (Angelica Dahurica).

A. Raza, Mingguang Yu, Ting Li, 2020, Food research international.

Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica

Ting Li, Huanlu Song, Mu Zhao, 2019, Molecules.

Study of aroma generation pattern during boiling of hot pot seasoning

A. Raza, Mingguang Yu, Ting Li, 2022, Journal of Food Composition and Analysis.

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Ping Yang, Huanlu Song, Haili Wang, 2022, Journal of Food Composition and Analysis.

Characterization of Key Aroma-active Compounds in Black Garlic by Sensory-directed Flavor Analysis.

Ping Yang, Huanlu Song, H. Jing, 2019, Journal of agricultural and food chemistry.

The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction.

Chao Yang, Huanlu Song, Ran Wang, 2012, Food chemistry.

Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique

Huanlu Song, Xiaojun Wang, Qi Meng, 2020, LWT.

GC-O-MS technique and its applications in food flavor analysis.

Jianbin Liu, Huanlu Song, Huanlu Song, 2018, Food research international.

Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce

Huanlu Song, Qi Meng, Meng Guo, 2023, Journal of Food Composition and Analysis.

Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

Xinru Xu, Mingguang Yu, Huanlu Song, 2021 .

The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

Xinru Xu, Huanlu Song, Yingying Zheng, 2018, Journal of Food Measurement and Characterization.

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Huanlu Song, Lingjun Xia, 2008 .

Aroma‐active compounds of Beijing roast duck

Huanlu Song, Changwei Ma, Gengjun Chen, 2009 .

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS

Huanlu Song, Shuna Zhao, Yu Zhang, 2022, Molecules.

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC-olfactometry-MS and sensory evaluation.

Huanlu Song, Xiaojun Wang, Xiaosheng Guan, 2020, Food chemistry.

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

Jian Li, Huanlu Song, Fan Yang, 2020, Foods.

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices.

Huanlu Song, Ye Jin, Lihua Zhao, 2011, Meat science.

Determination of 20 Free Amino Acids in Asparagus Tin by High-Performance Liquid Chromatographic Method after Pre-Column Derivatization

Yongsong Cao, Xiwu Gao, D. Wang, 2012, Food Analytical Methods.

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS

Yi Li, Huanlu Song, Shuna Zhao, 2020, RSC advances.

Influence of Manothermosonication on the Physicochemical and Functional Properties of Ferritin as a Nanocarrier of Iron or Bioactive Compounds.

P. Zuo, Huanlu Song, Rui Yang, 2019, Journal of agricultural and food chemistry.

Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique

A. Raza, Huanlu Song, Aygul Alim, 2020 .

Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS.

Jian Li, Huanlu Song, Yan Li, 2022, Food chemistry.

Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Mingguang Yu, Huanlu Song, Xiaosheng Guan, 2022, Journal of Food Composition and Analysis.

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Huanlu Song, Yu Zhang, Yuwei Sun, 2021, Foods.

In vitro and in vivo antioxidant activity and umami taste of peptides (<1 kDa) from porcine bone protein extract

Lei Zhang, Huanlu Song, Yifan Zhao, 2021 .

Common aroma-active components of propolis from 23 regions of China.

Chao Yang, Huanlu Song, L. Luo, 2010, Journal of the science of food and agriculture.

Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits

Huanlu Song, Yingli Fu, Jiaqi Yan, 2019, Journal of Food Quality.

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Feng Chen, Huanlu Song, Jianbin Liu, 2015 .

Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content.

Ping Yang, Huanlu Song, Tingting Zou, 2019, Journal of food biochemistry.

Characterization of Key Odor-Active Compounds in Pure Chicken Powder and the Effect of Yeast Extract, Using Instrumental and Sensory Techniques

Meng Li, Huanlu Song, Mu Zhao, 2022, Journal of Food Composition and Analysis.

Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction.

A. Raza, Huanlu Song, Juan Yao, 2020, Food & function.

A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.

Haiying Yang, Huanlu Song, Ye Wang, 2015, Journal of the science of food and agriculture.

Determination of potential off-flavour in yeast extract

Huanlu Song, Jian Xiong, Juan Yao, 2017 .

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.

Ting Li, Huanlu Song, Fan Yang, 2022, Food chemistry.

Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose.

Meng Li, Huanlu Song, Tingting Zou, 2021, Food research international.

Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking.

Huanlu Song, Xiaojun Wang, Qi Meng, 2021, Food chemistry.

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

Mingguang Yu, Huanlu Song, Yu Zhang, 2021, Molecules.

Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation

Meng Li, Lei Zhang, Huanlu Song, 2021, LWT.

Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation.

Yongquan Xu, Ping Yang, Tianyang Guo, 2021, Food & function.

Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

Mingguang Yu, Ting Li, Huanlu Song, 2022, Food Chemistry.

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines.

Huanlu Song, Tingting Zou, Ye Liu, 2018, Journal of food science.

Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

Huanlu Song, Yu Zhang, Yuwei Sun, 2020 .

Sensory-directed flavor analysis of off-flavor compounds in infant formula with deeply hydrolyzed milk protein and their possible sources

Ping Yang, Xueqing Wang, Huanlu Song, 2020 .

Determination of aroma compounds in pork broth produced by different processing methods

Huanlu Song, Jiani Tang, Yu Zhang, 2016 .

Expression of POX2 gene and disruption of POX3 genes in the industrial Yarrowia lipolytica on the γ-decalactone production.

Huanlu Song, Zhaoyue Wang, Yanqiong Guo, 2012, Microbiological research.

Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography

A. Raza, Lei Zhang, Huanlu Song, 2021, Journal of Food Processing and Preservation.

The behavior of umami components in thermally treated yeast extract.

Chao Yang, Huanlu Song, Tingting Zou, 2019, Food research international.

Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

Eva Tyteca, M. Fauconnier, Juan Li, 2019, Molecules.

Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling.

Huanlu Song, Tingting Zou, Fei Pan, 2022, Food chemistry.

Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

Ping Yang, Y. Liao, Huanlu Song, 2018 .

Changes in the perception of bitter constituents in thermally treated yeast extract.

Chao Yang, Huanlu Song, Tingting Zou, 2019, Journal of the science of food and agriculture.

Determination of the residues of 18 carbamate pesticides in chestnut and pine nut by GPC cleanup and UPLC-MS-MS.

Huanlu Song, Q. Lin, Yuan-yuan Xue, 2010, Journal of chromatographic science.

Effects of Smelting Temperatures on the Odor Compounds of Beef Tallow Through Instrumental and Sensory Techniques

Huanlu Song, Lixue Yang, Lijin Wang, 2023, SSRN Electronic Journal.

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach.

Huanlu Song, Ye Liu, Jian Xiong, 2015, Journal of the science of food and agriculture.

Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea

Ping Yang, Huanlu Song, Q. Cao, 2022, Journal of Food Composition and Analysis.

Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis

Xiaosong Hu, Huanlu Song, Huan Cheng, 2012 .

Effects of Different Treatments on Fishy Odor of Fish Soups

Huanlu Song, T. He, Mengchen You, 2018, Journal of Aquatic Food Product Technology.

Optimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS).

A. Raza, Huanlu Song, Pei Li, 2019, Journal of food science.

Rapid visualized characterization of phenolic taste compounds in tea extract by high-performance thin-layer chromatography coupled to desorption electrospray ionization mass spectrometry.

Ping Yang, Zhanxin Zhang, Tianyang Guo, 2021, Food chemistry.

Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea

Tianyang Guo, Huanlu Song, Xinyu Yang, 2023, Molecules.

Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice

Huanlu Song, Ye Liu, Congcong He, 2018, Food Analytical Methods.

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

A. Raza, Lei Zhang, Huanlu Song, 2019, Journal of Food Processing and Preservation.

Flavor Wheel Construction and Sensory Profile Description of Human Milk

Mingguang Yu, Huanlu Song, Yalin Zhou, 2022, Nutrients.

Kinetic Migration of Chemical Elements from Ceramic Packaging into Simulated Foods and Mature Vinegar

Yue‐wen Chen, Huanlu Song, Hai-jun Wu, 2014 .

Direct Classification of Volatile Organic Compounds in Heat-Treated Glutathione-Enriched Yeast Extract by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

A. Raza, Huanlu Song, M. Iftikhar, 2020, Food Analytical Methods.

Fractionation and identification of salty peptides from yeast extract

Mingguang Yu, Ting Li, Huanlu Song, 2020, Journal of Food Science and Technology.

Characterization of Key Aroma-Active Compounds in Blue Honeysuckle (Lonicera Caerulea L.) Berries by Sensory-Directed Analysis

Huanlu Song, J. Huo, S. Su, 2023, SSRN Electronic Journal.

Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

Chao Yang, Huanlu Song, Tingting Zou, 2019, LWT.

Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction.

Huanlu Song, L. Kang, Aygul Alim, 2019, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning.

Tianyang Guo, Huanlu Song, Lei Zhao, 2023, Journal of agricultural and food chemistry.

Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis

Huanlu Song, Yuan Tang, Baosong Wang, 2023, Journal of Food Composition and Analysis.

Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes.

Huanlu Song, Kaifeng Li, Yuan Tang, 2023, Food chemistry.

Odor changes in breast milk during different storage temperatures and times using GC × GC-O-MS.

Huanlu Song, Zheng Li, Lijin Wang, 2023, Food research international.

Switchable GC/GC × GC–olfactometry–mass spectrometry system for the analysis of aroma components of infant formula milk-based on cow and goat milk

Yuan Zhang, Huanlu Song, Long Tang, 2022, Journal of Food Composition and Analysis.

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Huanlu Song, Yu Zhang, Long Tang, 2022, Molecules.

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

Ping Yang, Huanlu Song, Yibiao Huang, 2023, Foods.

In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation.

Huanlu Song, Qiong Chen, Xin Guan, 2024, Journal of Agricultural and Food Chemistry.

Structural identification of sour compounds in wine and tea by ambient ionization mass spectrometry according to characteristic product ion and neutral loss.

Q. Ma, Tianyang Guo, Yiyang Dong, 2021, Food chemistry.