Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics
Author:
Funder
Applied Basic Research Programs of Science and Technology Department of Sichuan Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05850-9.pdf
Reference34 articles.
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2. Bai ZZ, Ni J, Tang JM et al (2021) Bioactive components, antioxidant and antimicrobial activities of Paeonia rockii fruit during development. Food Chem 343:128444
3. Batool Z, Xu D, Zhang X et al (2021) A review on furan: formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods. Crit Rev Food Sci Nutr 61(3):395–406
4. Burdack-Freitag A, Schieberle P (2010) Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. Var. Tonda Romana) induced by roasting. J Agric Food Chem 58(10):6351–6359
5. Chen C, Yuan J, Yu H et al (2022) Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis. J Dairy Sci 105(1):97–108
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