Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis
Author：
Xuejie Li, Wentao Zhang, Xiangquan Zeng, Yu Xi, Yan Li, Bowen Hui, Jian Li
IF：
5.8950
Publish_to：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
PMID：
37199528
Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples
