Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS

por Yuan, Ning, Chi, Xuelu, Ye, Qiaoyan, Liu, Huimin, Zheng, Nan
Publicado 2023

Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing

por Chi, Xuelu, Yuan, Ning, Zhang, Yangdong, Zheng, Nan, Liu, Huimin
Publicado 2023

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

por Pan, Minghui, Cao, Yungang, Chi, Xuelu, Song, Zheng, Ai, Nasi, Sun, Baoguo
Publicado 2019

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

por Pan, Minghui, Tong, Lingjun, Chi, Xuelu, Ai, Nasi, Cao, Yungang, Sun, Baoguo
Publicado 2019

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

por Chi, Xuelu, Guo, Hongxia, Zhang, Yangdong, Zheng, Nan, Liu, Huimin, Wang, Jiaqi
Publicado 2022

Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

por Tong, Lingjun, Yi, Huaxi, Wang, Jing, Pan, Minghui, Chi, Xuelu, Hao, Haining, Ai, Nasi
Publicado 2019