Author:
Liu Huan,Hui Teng,Fang Fei,Li Shaobo,Wang Zhenyu,Zhang Dequan
Reference46 articles.
1. Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions;Adelina;Food Research International,2020
2. Flavor retention and release from beverages: A kinetic and thermodynamic perspective;Ammari;Journal of Agricultural and Food Chemistry,2018
3. Handbook of Australian Meat;Anonymous,2005
4. 1-Octen-3-ol and 13-hydroperoxylinoleate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarius;Assaf;Enzyme and Microbial Technology,1997
5. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams;Ayed;Food Chemistry,2018