Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC‐MS‐based untargeted metabolomics

Documenti analoghi

• Integrated volatile profiling and metabolomics reveal changes in volatile compounds  during low‐temperature smoking of sea bass ( Lateolabrax maculatus )
  di: Hua Feng, et al.
  Pubblicazione: (2026)
• Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
  di: Yuqi Xue, et al.
  Pubblicazione: (2024)
• Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi
  di: Jing Zhang, et al.
  Pubblicazione: (2024)
• Influence of sulfur fumigation on the volatile composition of lily bulbs evaluated by HS‐SPME/GC–MS and multivariate statistical analysis
  di: Ping Li, et al.
  Pubblicazione: (2025)
• Effects of ultrasonic treatment on yield and aroma synthesis mechanism of fragrant rice under different mechanical transplanting methods
  di: Pipeng Xing, et al.
  Pubblicazione: (2025)