Min Gou
Chinese Academy Of Agricultural Sciences / Key Laboratory Of Agro Products Processing And Storage, Ministry Of Agriculture And Rural Affairs
Beijing, 100193, China
Beijing, 100193, China
Last Updated: 09/26/2026
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Found 8 publications
Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing.
Journal: Food research international (Ottawa, Ont.)
Published: December 24, 2024
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics.
Journal: Food chemistry
Published: January 12, 2024
Formation of key aroma-active and off-flavor components in concentrated peach puree.
Journal: Food chemistry
Published: September 12, 2023
Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis.
Journal: Food chemistry
Published: September 13, 2022
Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage.
Journal: Food research international (Ottawa, Ont.)
Published: August 09, 2022
Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl2) dehydration.
Journal: Food chemistry
Published: October 12, 2021
Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period.
Journal: Food chemistry
Published: May 20, 2021
Showing 1-8 of 8
Last Updated: 09/26/2026