Characterization of aroma compounds in bayberry juice by sensory evaluation and gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

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Characterization of aroma compounds in bayberry juice by sensory evaluation and gas chromatography–mass spectrometry

Published:2019-08-12 Issue:1 Volume:14 Page:505-513
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Yu Haiyan,Xie Tong,He Lanlan,Xie Jingru,Chen Chen,Tian Huaixiang

Funder

Shanghai Gaofeng & Gaoyuan Project for University Academic Program Development

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00223-3.pdf

Reference25 articles.

1. H. Cheng, J. Chen, S. Chen, D. Wu, D. Liu, X. Ye, Food Res. Int. 72, 8 (2015)

2. L.Y. Shi, S.F. Cao, W. Chen, Z.F. Yang, Sci. Hortic. 179, 98 (2014)

3. L.Y. Shi, X. Chen, W. Chen, Y.H. Zhang, Z.F. Yang, Sci. Hortic. 235, 9 (2018)

4. H.Z. Huang, Y.J. Sun, S.T. Lou, H. Li, X.Q. Ye, Food Chem. 146(146), 363 (2014)

5. J.S. Bao, Y.Z. Cai, M. Sun, G.Y. Wang, H. Croke, J. Agric. Food Chem. 53(6), 2327 (2005)

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