Research Development of Dry-cured Ham Flavor

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TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei. Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products [J]. FOOD SCIENCE, 2021, 42(9): 347-354.

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LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.

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SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.

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TANG Ping, LU Jun, BI Rongyu, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen. Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin [J]. FOOD SCIENCE, 2021, 42(6): 274-281.

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CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang. Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu [J]. FOOD SCIENCE, 2021, 42(6): 118-125.

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CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia. Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics [J]. FOOD SCIENCE, 2021, 42(6): 223-228.

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GUO Xun, ZENG Mingyong, DONG Shiyuan. Quality Changes of Oysters during Steaming [J]. FOOD SCIENCE, 2021, 42(5): 24-31.

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