Comparison of nonvolatile taste components in 18 strong fragrance spices-Reference-Cited by-同舟云学术

Comparison of nonvolatile taste components in 18 strong fragrance spices

Published:2020-01-01 Issue:1 Volume:23 Page:340-353
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Duan Wen¹,Huang Yan¹,Xiao Junfei¹,Zhang Yuyu¹^ORCID,Zhang Huiying¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China

Funder

National Natural Science Foundation of China

Beijing Outstanding Young Scientist Program

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1720712

Reference33 articles.

1. Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria

2. Neuroprotective potency of some spice herbs, a literature review

3. The U.S. import demand for spices and herbs by differentiated sources

4. Changes in taste compounds of duck during processing

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