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Abstract Polycarboxylic acids (PACs) are important metabolic products in almost all living bodies, yet current analytical methods for PACs detection in tea beverages are still unsatisfactory due to their complex matrix and physicochemical properties of PACs. In this work, a rapid method has been...
Abstract Milk fatty acids significantly contribute to human nutrition and clinical health. However, previous evidence for changes in the fatty acid profiles of different dairy species following homogenization and heat treatment is lacking. Here, changes in fat globule particle size and fatty...
Abstract Detection of fruit traits by using near-infrared (NIR) spectroscopy may encounter out-of-distribution (OOD) samples that exceed the generalization ability of a constructed calibration model. Therefore, need confidence analysis for a given prediction, but this cannot be done by using...
Abstract As a worldwide consumed food, ginger is often sulfur-fumigated. Sulfur-fumigated ginger is harmful to health. However, traditional methods to detect the sulphur-fumigated ginger are expensive and unpractical for general public. In this paper, we present an efficient and convenient...
Abstract Objectives We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the storage quality of oat flour. Materials and Methods The HS-SPME-GC-MS method combined with the electronic nose technology was used to understand...
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