Elucidation of the potential mechanism of tannase in removing the astringency of hickory nuts and its effect on flavor profile utilizing wide-targeted metabolomics, E-nose, and HS-SPME-GC–MS

发表于 2026-8-8 16:00:29

期刊：Food Research International

文献作者：Tengjie He; Chaoxu Wang; Miner Wang; Ketao Wang; Chunying Huang; Wenli Guo; Duanshun Shi; Huangpeng Hu; Yuanpeng Wu; Jiani Wang; Qishuang Zhou; Chen Ding; Jianqin Huang; Yan Li

出版日期：2025-2-

DOI号：10.1016/j.foodres.2025.115727

下载链接：https://www.sciencedirect.com/sc ... 963996925000638/pdf

文献链接：https://doi.org/10.1016/j.foodres.2025.115727

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Elucidation of the potential mechanism of tannase in removing the astringency of hickory nuts and its effect on flavor profile utilizing wide-targeted metabolomics, E-nose, and HS-SPME-GC–MS

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