18.190.239.38=18.1
https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esearch.fcgi?db=pubmed&term=Meng-Song+Wang%5Bauthor%5D&datetype=edat&usehistory=y&retmax=1&tool=pubfacts&email=info@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b490818.190.239.38=18.1
https://eutils.ncbi.nlm.nih.gov/entrez/eutils/efetch.fcgi?db=pubmed&WebEnv=MCID_67957ab0825b96d4b60f69fa&query_key=1&retmode=xml&retstart=-10&retmax=25&tool=pubfacts&email=info@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b4908 Publications by Meng-Song Wang | LitMetric
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Publications by authors named "Meng-Song Wang"

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Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics.
An-Ran Zheng Chao-Kun Wei Meng-Song Wang Ning Ju Min Fan

Curr Res Food Sci

May 2024

The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear. Therefore, in this study, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile substances in cream cheese fermentation.

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Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds.
Meng-Song Wang Min Fan An-Ran Zheng Chao-Kun Wei Dun-Hua Liu

Food Chem

October 2023

Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermentation caused significant changes in pH, viable count and sensory evaluation. The peroxide value (POV) decreased after reaching the maximum value of 1.

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