Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC–MS, and molecular docking
化学
风味
食品科学
色谱法
冷冻干燥
化学工程
食品储藏室
凝结
味道
残留物(化学)
作者
Zhixia Sun,Lizhen Deng,Hongwei Xiao,Chunglim Law,Taotao Dai,Yihui Wang,Yinong Feng,J S Chen