default author photo

Hongyan Wu

Yunnan Agricultural University

Kunming

China

  • Yunnan Agricultural University

SCHOLARLY PAPERS

1

DOWNLOADS

23

TOTAL CITATIONS

0

Scholarly Papers (1)

Actions:
Email selected abstracts
1.

Characterization of key flavor compounds in Gastrodia elata-enhanced chicken soup prepared by steam pot processing using UHPLC-MS/MS and GC-IMS

Downloads 23 (1,448,301)

Characterization of key flavor compounds in Gastrodia elata-enhanced chicken soup prepared by steam pot processing using UHPLC-MS/MS and GC-IMS

Number of pages: 49 Posted: 26 Dec 2025
Chunfang Yang, Zhongfen Shi, Guiying Wang, Hongyan Wu, Jia Liu, Jiayan Tan, Shuai Tang, Yuan Liu, Hongbin Pan and Guozhou Liao
Yunnan Agricultural University, affiliation not provided to SSRN, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Ningxia University, Yunnan Agricultural University and Yunnan Agricultural University
Downloads 18 (1,537,408)

Abstract:

Loading...

Gastrodia elata steam pot chicken, Processing technology, Free fatty acids, Small molecule compounds, Volatile flavor substances

Characterization of key flavor compounds in Gastrodia elata-enhanced chicken soup prepared by steam pot processing using UHPLC-MS/MS and GC-IMS

Number of pages: 48 Posted: 23 Apr 2026
Chunfang Yang, Hongyan Wu, Jiayan Tan, Shuai Tang, Yanfei Du, Jiao Li, Kesi Yang, Chunying Weng, Huiwen Dong, Jia Liu, Guozhou Liao, Guiying Wang and Hongbin Pan
Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University, Yunnan Agricultural University and Yunnan Agricultural University
Downloads 5 (1,651,368)

Abstract:

Loading...

Gastrodia elata steam pot chicken, Processing Technology, Free fatty acids, Small molecule compounds, Volatile flavor substances