Funder
National Natural Science Foundation of China
Zhejiang Province Public Welfare Technology Application Research Project
Subject
Food Science,Biotechnology
Reference115 articles.
1. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1, 2, 3, 4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2, 3-dihydro-4 H-thiazine: Extraordinary Maillard flavor compounds;Adams;Chemical Reviews,2006
2. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;Aguilar-Rosas;Journal of Food Engineering,2007
3. Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Journal of Food Engineering,2010
4. Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges;Aileen;Food Chemistry,2022
5. Impact of UHT processing on volatile components and chemical composition of sea buckthorn (Hippophae rhamnoides) pulp: A prediction of the biochemical pathway underlying aroma compound formation;Ao;Food Chemistry,2022
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献