FRACTIONATION OF GLYCOMACROPEPTIDE FROM WHEY USING POSITIVELY CHARGED ULTRAFILTRATION MEMBRANES




Analysis of Flavor Changes of Instant Brown Rice Porridge Rice during Storage based on Gas Chromatography-Ion Mobility Spectrometry

In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and content of characteristic volatile organic compounds during the storage of instant brown rice porridge

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