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International Journal of Food Properties Volume 26, 2023 - Issue 2
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Research Article

Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

Hao Chena China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
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Yaxin Houa China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
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He Huanga China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
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Yue Suna China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
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Yashuai Wua China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
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Jiaxin Honga China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China;d Department of Nutrition and Health, China Agriculture University, Beijing, ChinaView further author information
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Dongrui Zhaoa China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
View further author information
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Jinyuan Suna China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
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Mingquan Huanga China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
&
Baoguo Suna China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China;b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing, China;c Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information
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Pages 3445-3464 | Received 03 Apr 2023, Accepted 04 Nov 2023, Published online: 01 Dec 2023

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