首页|期刊导航|食品科学与人类健康(英文)|Review on the biosynthesis,regulation,multifaceted biological activities,and applications of volatile organic compounds

Review on the biosynthesis,regulation,multifaceted biological activities,and applications of volatile organic compoundsOA

Review on the biosynthesis,regulation,multifaceted biological activities,and applications of volatile organic compounds

Xialei Liu;Xuewei Zhou;Yuyu Zhang;Jialiang Xu

Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China||Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China||Key Laboratory of Flavor Science of China General Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,ChinaKey Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China||Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China||Key Laboratory of Flavor Science of China General Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,ChinaKey Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China||Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China||Key Laboratory of Flavor Science of China General Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,ChinaKey Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China||Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China||Key Laboratory of Flavor Science of China General Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China

Volatile organic compoundBiosynthetic pathwayRegulationBioactivityApplicationProspect

Volatile organic compoundBiosynthetic pathwayRegulationBioactivityApplicationProspect

《食品科学与人类健康(英文)》 2026 (4)

1596-1614,19

This work was supported by the National Natural Science Foundation of China(32122069)and the Beijing Outstanding Young Scientist Program(BJJWZYJH01201910011025).

10.26599/FSHW.2024.9250441

评论