Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC–MS, and molecular docking
- DOI
- 10.1016/j.foodres.2026.119977
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119977,
title = {Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC–MS, and molecular docking},
author = {Zhixia Sun and Lizhen Deng and Hongwei Xiao and Chunglim Law and Taotao Dai and Yihui Wang and Yinong Feng and Jun Chen},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119977},
url = {https://doi.org/10.1016/j.foodres.2026.119977}
}RIS
TY - JOUR TI - Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC–MS, and molecular docking AU - Zhixia Sun AU - Lizhen Deng AU - Hongwei Xiao AU - Chunglim Law AU - Taotao Dai AU - Yihui Wang AU - Yinong Feng AU - Jun Chen PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119977 UR - https://doi.org/10.1016/j.foodres.2026.119977 ER -
APA
Sun, Z., Deng, L., Xiao, H., Law, C., Dai, T., Wang, Y., Feng, Y., & Chen, J. (2026). Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC–MS, and molecular docking. Food Research International. https://doi.org/10.1016/j.foodres.2026.119977
Source records
- crossref · retrieved 2026-09-27T03:20:10.681Z