Changes and correlation analysis of volatile compounds, key enzymes, and fatty acids in lemon flavedo under different drying methods-Reference-Cited by-同舟云学术

Changes and correlation analysis of volatile compounds, key enzymes, and fatty acids in lemon flavedo under different drying methods

Author:

Hu Jiaqi¹²,Sun Xiyun²,Yang Feifei¹²,Xiao Hongwei³,Liu Chunju⁴,Duan Xiaojie¹²,Wu Yulong¹,Wang Haiou¹^ORCID

Affiliation:

1. School of Food Science, Nanjing Xiaozhuang University, Nanjing, China

2. College of Food Science, Shenyang Agricultural University, Shenyang, China

3. College of Engineering, China Agricultural University, Beijing, China

4. Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China

Funder

the National Natural Science Foundations of China

the Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs Funding Program

the Agricultural key research and industrialization projects in Liaoning Province

Excellent Scientific and Technological Innovation Team of Colleges and Universities of Jiangsu Province

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

Reference50 articles.

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