default author photo

Can Yuan

Sichuan Tourism University

Chengdu

China

SCHOLARLY PAPERS

3

DOWNLOADS

58

TOTAL CITATIONS

0

Scholarly Papers (3)

1.

Flavoromics Approach Reveals Dynamic Changes in Non-Volatile and Volatile Compounds of Pixian Broad Bean Paste with Different Roasting Temperature

Number of pages: 36 Posted: 24 Aug 2024
Sichuan Tourism University, Sichuan Tourism University, Sichuan University, Sichuan Tourism University and Sichuan Tourism University
Downloads 35 (1,249,711)

Abstract:

Loading...

Pixian broad bean paste, Stir-frying temperature, Flavoromics approach, volatile compounds, Non-volatile compounds

2.

Rapid detection of pork adulteration in yak meat using electronic nose, gas chromatography–mass spectrometry, and gas chromatography–ion mobility spectrometry

Number of pages: 33 Posted: 25 Mar 2026
Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Chengdu University
Downloads 18 (1,481,165)

Abstract:

Loading...

yak meat, Adulteration, Chemometrics, nutritional meat

3.

Analysis of the effect of Zanthoxylum bungeanum from different areas on the flavor of steamed beef with rice powder based on flavoromics

Number of pages: 40 Posted: 28 Mar 2026
China Agricultural University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Sichuan Tourism University and China Agricultural University
Downloads 5 (1,571,455)

Abstract:

Loading...

Steamed beef, rice powder, Z. bungeanum Maxim., flavor, Fatty Acid