Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods-Reference-Cited by-同舟云学术

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

Published:2013-07-10 Issue:2 Volume:52 Page:858-866
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Huang Meigui,Zhang Xiaoming,Karangwa Eric

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-1083-y.pdf

Reference40 articles.

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5. Delgado-Andrade C, Rufian-Henares JA, Morales FJ (2005) Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J Agric Food Chem 53(20):7832–7836. doi: 10.1021/jf0512353

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