Junya Liu

Unveiling polysaccharides of Houttuynia cordata Thunb.: Extraction, purification, structure, bioactivities, and structure–activity relationships

Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS