Biblio

Y. Deng, Zhong, Y., Yu, W., Yue, J., Liu, Z., Zheng, Y., and Zhao, Y., “Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice”, Journal of Cereal Science, vol. 58, no. 3, pp. 479 - 487, 2013.

J. Yue, Zheng, Y., Liu, Z., Deng, Y., Jing, Y., Luo, Y., Yu, W., and Zhao, Y., “Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS”, International Journal of Food Properties, vol. 1834, no. 10, pp. 2193 - 2212, 2015.

Y. Jin, Deng, Y., Yue, J., Zhao, Y., Yu, W., Liu, Z., and Huang, H., “Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS”, CyTA - Journal of Food, vol. 131445922113024, no. 3315, pp. 434 - 444, 2015.