Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk by GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang

Subjects: “…soymilk; flavor substance-protein interactions; biological methods; flavor improvement…”
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Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester–Acid–Alcohol Profile in Baijiu by Qiang Wu, Shanlin Tian, Xu Zhang, Yunhao Zhao, Yougui Yu

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Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading by Guanjun PAN, Linyuan DUAN, Jiake ZHAO, Ping SHUAI, Guoli DAI, Weisu TIAN, Jinyuan WANG, Jiapeng HUANG, Xiaotong BI, Enzhao LIN, Ken QIN, Zhilong HAO, Bo ZHANG

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Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek by ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai

Subjects: “…different cultivation methods; chinese leek; storage quality; volatile flavor substances…”
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Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste by ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang

Subjects: “…composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances…”
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