Impacts of thermal sterilization on volatile substances in xiongzhang tofu seasoning packets according to electronic nose and gas chromatography-mass spectrometry-Reference-Cited by-同舟云学术

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Impacts of thermal sterilization on volatile substances in xiongzhang tofu seasoning packets according to electronic nose and gas chromatography-mass spectrometry

Published:2024-09 Issue: Volume:207 Page:116631
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

He Lian^ORCID,Yi Yu-Wen^ORCID,Xu Cheng-Jian,Deng Jing,Wu Hua-Chang,Qiao Ming-Feng,Chan Sook Wah,Hu Jin-Xiang

Funder

Shandong Provincial Talents Team Cultivation Plan of University Preponderant Discipline

Zhejiang University Student Science and Technology Innovation Activity Plan

Sichuan Mineral Resources Research Center

State Key Laboratory of Fire Science

Outstanding Youth Science and Technology Talents Program of Sichuan

Sichuan University

Guizhou Provincial Engineering Research Center for Natural Drugs, Guizhou Medical University

Publisher

Elsevier BV

Reference27 articles.

1. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products;Barbosa-Cánovas;Meat Science,2014

2. Flavor components of garlic extract;Brodnitz;Journal of Agricultural and Food Chemistry,1971

3. Evaluation of garlic cultivars for polyphenolic content and antioxidant properties;Chen;PLoS One,2013

4. Biotechnological production of 2-phenylethanol;Etschmann;Applied Microbiology and Biotechnology,2002

5. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS;Feng;Food Chemistry,2022

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