Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking
整合挥发性组学和代谢组学分析揭示了籼稻在水热烹饪过程中风味化合物的动态变化及其关键转化阶段。
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103557
Wang, Zongwei; Guan, Lina; Song, Wei; Yang, Baichong; Tuersuntuoheti, Tuohetisayipu; Zhang, Min; Han, Jianxun; Sun, Zhaozeng
