Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS
Mingtao Ma, Ziqiang Chen, Bing Huang +6
Food Bioscience
Fermentation and Sensory Analysis
Modulation of molecular state and air-water interface adsorption behavior of ovalbumin via interference with its surrounding charge distribution
Haobo Jin, Jiajing Pan, Yaqin Yang +3
Food Hydrocolloids
Proteins in Food Systems