The Basic Situation and Developing Trends of Flavour in China

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WU Qianrong, ZHOU Huimin, LI Su, ZHU Ning, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, QU Chao. WU Qianrong, ZHOU Huimin, LI Su, ZHU Ning, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, QU Chao [J]. FOOD SCIENCE, 2019, 40(20): 208-216.

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LI Dounan, HUANG Wei, WANG Xiaodan, LUO Xiaoye, QIU Shuyi. Identification and Flavor Profile of a Thermoactinomycetaceae Strain Separated from Moutai-Flavor Daqu [J]. FOOD SCIENCE, 2018, 39(6): 171-176.

[3]

HU Qin-ling, ZHENG Liang-qing, WANG Shen, YI Qing, WU Yong-ning, GONG Zhi-yong*. Using Electronic Tongue to Evaluate the Effect of ACE Inhibitory Peptide Enrichment on Debittering Rice Protein Hydrolyzate [J]. FOOD SCIENCE, 2014, 35(24): 24-28.

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WANG Jun，HE Zhi-fei，LI Hong-jun，LIU Ya-na. Determination of Flavour Compounds in Rabbit Meat by HS-SPME/GC-MS [J]. FOOD SCIENCE, 2013, 34(14): 212-217.

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WANG Yan，DENG Fang-ming*，LIU Yan，LIAO Quan，LIU Wen-qian. Enzymatic Extraction of Protein from Crayfish Head and Shell [J]. FOOD SCIENCE, 2013, 34(12): 1-5.

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SONG Shi-qing，YUAN Lin，ZHANG Xiao-ming，LIU Fang. Effect of Enzymatic Hydrolysis of Chicken Fat on the Formation of Characteristic Flavor Precursors [J]. FOOD SCIENCE, 2013, 34(11): 168-172.

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ZHANGYin，XIAYan-bin，LUOFeng-lian. Analysis of Volatile Compounds in Duck Soup by SPME-GC-MS [J]. FOOD SCIENCE, 2012, 33(6): 225-231.

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XIA Guo-bin，YANG Xian-qing，QI Bo，LI Lai-hao，CHEN Sheng-jun，CEN Jian-wei. Research on Gracilaria lemaneiformis-Based Seasoned Instant Food Under Modified Atmosphere Storage [J]. FOOD SCIENCE, 2011, 32(18): 352-356.

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XIE Zhang-bin1，LUO Ting1，FAN Ya-wei 1,*，DENG Ze-yuan1，LIU Rong1，LI Jing1，HU Jiang-ning1，DU Jin-ping2. Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce [J]. FOOD SCIENCE, 2010, 31(20): 235-239.

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FU Guang-zhong1，ZHANG Chao-hua1,2,*，JI Hong-wu1,2，XIE Wan-cui1，GAO Jia-long1,2，LU Hong-yu2. Analysis of Bitterness-Average Protein Hydrophobicity Relationship and Debittering of Autolysis Products of Shrimp Head [J]. FOOD SCIENCE, 2010, 31(19): 121-123.

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LI Feng，PAN Yao，CHEN Qi. Enzymatic Production of Soybean Bioactive Peptides [J]. FOOD SCIENCE, 2010, 31(10): 69-74.

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LIU Cheng-mei1,2，WU Bei1，ZHONG Ye-jun1,2，LIU Wei1，YANG Shui-bing1，YIN Man1. Optimization of Bi-enzymatic Hydrolysis of Duck Plasma Proteins for Production of Small Peptides [J]. FOOD SCIENCE, 2010, 31(10 ): 151-154.

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WANG Wei-Jun, LI Yan-Hua, ZHANG Lan-Wei, MA Wei, YU Jun-Lin. Detection of Flavor Composition in Fermented Milk with Method of SDE-GC-MS [J]. FOOD SCIENCE, 2008, 29(6): 332-334.

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