近日，团队2021级硕士研究生李实的论文《Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata》在线发表于中科院一区TOP期刊《Food Chemistry》上。

《Food Chemistry》是Elsevier旗下经典期刊，属于中科院农林科学类一区TOP期刊、JCR1区期刊，其2023年影响因子为8.5分。

恭喜李实同学！

论文链接：https://doi.org/10.1016/j.foodchem.2024.141177

论文图形摘要