Author:
Chen Wentian,Karangwa Eric,Yu Jingyang,Xia Shuqin,Feng Biao,Zhang Xiaoming
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. Bernhard B, Wyllie SG (2008) Fruit and vegetable flavour: recent advances and future prospects. Woodhead Publishing Series in Food Science, Technology and Nutrition, pp 75–79
2. Blažević I, Mastelić J (2009) Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.). Food Chem 113:96–102
3. Bones AM, Rossiter JT (2006) The enzymic and chemically induced decomposition of glucosinolates. Phytochem 67:1053–1067
4. Buttery RG, Guadagni DG, Ling LC, Seifert RM, Lipton W (1976) Additional volatile components of cabbage, broccoli, and cauliflower. J Agric Food Chem 24:829–832
5. Chen W, Karangwa E, Yu J, Xia S, Feng B, Zhang X (2016) Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium. RSC Adv 6:97532–97545
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献