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  1. 1
    Analysis of key volatile flavor substances in boiled spicy pork slices during different cooking and processing stages

    Analysis of key volatile flavor substances in boiled spicy pork slices during different cooking and processing stages by YANG Qian, JIA Hongfeng, ZHANG Miao, HUANG Jia

    Published 2024-10-01
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  2. 2
    Study on the effects of granularity of paprika on physicochemical properties and volatile flavor compounds of chili oil

    Study on the effects of granularity of paprika on physicochemical properties and volatile flavor compounds of chili oil by YANG Fang, DENG Fenglin, JIA Hongfeng, YUAN Haibin, YAO Kunlong

    Published 2023-12-01
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