Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC–MS and UPLC-MS/MS analysis

অনুরূপ উপাদানগুলি

• Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
  অনুযায়ী: Weilan Li, অন্যান্য
  প্রকাশিত: (2024-10-01)
• Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS
  অনুযায়ী: Hao Guo, অন্যান্য
  প্রকাশিত: (2022-07-01)
• An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS
  অনুযায়ী: Shufang Wu, অন্যান্য
  প্রকাশিত: (2023-09-01)
• Difference in Flavor among Boletus edulis Dried by Different Drying Methods Analyzed in Terms of Aroma and Taste Substance Characteristics
  অনুযায়ী: LI Weilan, YANG Hao, ZI Luxi, XU Ningmeng, GUO Lei
  প্রকাশিত: (2024-06-01)
• Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics
  অনুযায়ী: Chuanmao Zheng, অন্যান্য
  প্রকাশিত: (2024-01-01)