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Volatile Flavor Characteristics of Scallops (Chlamys Farreri) with Different Drying Methods Were Analyzed Based on Gc-Ims and Gc-O-Qtof

https://doi.org/10.2139/ssrn.4767947
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inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106690openalex-snapshot
Differential analysis of microorganisms and flavor substances during drying of scallops (Chlamys farreri) based on high-throughput sequencing and headspace gas chromatography-mass spectrometry (HS-GC-MS)
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116404openalex-snapshot
Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117294openalex-snapshot
Integrated untargeted metabolomics and lipidomics to reveal molecular mechanisms underlying flavor development in hot-air-dried oysters
inferred← citeshttps://doi.org/10.2139/ssrn.5389247openalex-snapshot
Analysis of the Nutritional Components, Volatile Compounds and Nonvolatile Metabolites Of Flammulina Velutipes Roots Fermented With Lactobacillus Bulgaricus And Lactobacillus Plantarum
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