Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments-Reference-Cited by-同舟云学术

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

Author:

Ma Zhen¹,Boye Joyce I.²,Azarnia Sorayya²,Simpson Benjamin K.³

Affiliation:

1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China

2. Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada

3. Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada

Funder

National Natural Science Foundation of China

Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry

Agriculture and Agri-Food Canada’s Agricultural Bio-product Innovation Program

Natural Science Basic Research Plan in Shaanxi Province of China

Fundamental Research Funds for the Central Universities of China

Publisher

Informa UK Limited

Subject

Food Science

Link

Reference45 articles.

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