Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis
Sang, Ya-xin, Liu, Ruo-bing, Mi, Si, Zhang, Li, Wang, Xiang-hong
Published in International journal of analytical chemistry (2020)
Published in International journal of analytical chemistry (2020)
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Journal Article
Assessment of the Determination of Azodicarbonamide and Its Decomposition Product Semicarbazide: Investigation of Variation in Flour and Flour Products
Ye, Jing, Wang, Xiang-Hong, Sang, Ya-Xin, Liu, Qian
Published in Journal of agricultural and food chemistry (14.09.2011)
Published in Journal of agricultural and food chemistry (14.09.2011)
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Journal Article