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Analysis of flavor and widely metabolomics differences in black sesame before and after processing

Yini Yang Linhai Wang Yunhai Wang Yuting An Qi Zhou Xia Xiang

中国油料作物学报（英文）2024，Vol.9Issue(1)：38-45,8.

中国油料作物学报（英文）2024，Vol.9Issue(1)：38-45,8.DOI:10.1016/j.ocsci.2023.12.004

Analysis of flavor and widely metabolomics differences in black sesame before and after processing

Yini Yang ¹Linhai Wang ¹Yunhai Wang ²Yuting An ²Qi Zhou ¹Xia Xiang¹

作者信息

1. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Key Laboratory of Oil Seed Processing of Ministry of Agriculture,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory,Wuhan,430062,China
2. Natural Food Internnational Holding Limited,Shenzhen,China
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摘要

关键词

Flavoromics/Metabolomics/Black sesame/Aroma/Taste/Distribution

Key words

Flavoromics/Metabolomics/Black sesame/Aroma/Taste/Distribution

引用本文复制引用

Yini Yang,Linhai Wang,Yunhai Wang,Yuting An,Qi Zhou,Xia Xiang..Analysis of flavor and widely metabolomics differences in black sesame before and after processing[J].中国油料作物学报（英文）,2024,9(1):38-45,8.

基金项目

The authors gratefully acknowledge Basic research business expenses(Y2023LM18),and the Agricultural Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI). （Y2023LM18）

中国油料作物学报（英文）

ISSN：2096-2428

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