Lan Wang

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics

Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)