selected publications
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academic article
- Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. International Journal of Food Properties. 777-796. 2020
- Study on changes in the quality of grass carp in the process of postmortem. Journal of Food Biochemistry. 2018
- Volatile components present in different parts of grass carp. Journal of Food Biochemistry. 2018
- Development and Characterization of a High Quality Plum Tomato Essence 2018
- Development and Characterization of a High Quality Plum Tomato Essence. Food Chemistry. 267:337-343. 2018
- Development and Characterization of a High Quality Plum Tomato Essence. Food Chemistry. 267:337-343. 2018
- Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi. Food science & nutrition.. 2018
- Sensory and Flavor Characteristics of Tomato Juice From Garden Gem and Roma Tomatoes With Comparison to Commercial Tomato Juice 2018