Research on the variations in the volatile compound and vitamin content in space foods after storage on the TG-1 spacecraft
Author:
Affiliation:
1. Department of Chemistry, Tsinghua University, Beijing, China
2. Key Laboratory of Space Nutrition and Food Engineering, State Key Lab of Space Medicine Fundamentals and Application, China Astronaut Research and Training Center, Beijing, China
Funder
Space Medicine Fundamentals and Application Foundation
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/19476337.2018.1540500
Reference27 articles.
1. Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting
2. Canadian advanced life support capacities and future directions
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4. Planning strategies for development of effective exercise and nutrition countermeasures for long-duration space flight
5. Initial assessment of the nutritional quality of the space food system over three years of ambient storage
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