Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue-Reference-Cited by-同舟云学术

Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue

Published:2022-08 Issue: Volume:165 Page:113702
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Jie,Wan Peng,Zhao Wenjie,Xie Caifeng,Wang Qinzhi,Chen De-Wei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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4. Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis;International Journal of Gastronomy and Food Science;2023-12

5. Membrane filtration without adding lime water combined with vacuum heating enhances green odor in brown sugar processing;LWT;2023-06