Comparison of nonvolatile taste components in 18 strong fragrance spices

by Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang, Huiying Zhang
Published 2020-01-01

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

by Yan Huang, Wen Duan, Linhan Wang, Junfei Xiao, Yuyu Zhang
Published 2019-01-01

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

by Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang, Yizhuang Tang
Published 2020-07-01

Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS

by Linhan Wang, Kaina Qiao, Yan Huang, Yuyu Zhang, Junfei Xiao, Wen Duan
Published 2020-08-01

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

by Linhan Wang, Kaina Qiao, Wen Duan, Yuyu Zhang, Junfei Xiao, Yan Huang
Published 2020-02-01