Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS-Reference-Cited by-同舟云学术

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS

Published:2024-06 Issue: Volume:22 Page:101441
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Peng Siwang,Li Yiju,Liu Huan,Tuo Yuanrong,Dang Jiamin,Wang Wei,You Haixi,Du Shuangkui,Wang Liying,Ding Long

Publisher

Elsevier BV

Reference36 articles.

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4. Variations of volatile flavour compounds in finger citron (Citrus medico L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS;Chen;Food Research International,2020

5. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

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1. Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles;Foods;2024-07-08