Unravelling the key aroma compounds in the characteristic fragrance of Dendrobium officinale flowers for potential industrial application
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference31 articles.
1. Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science;Al-Dalali;J. Agric. Food Chem.,2020
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3. Metabolism amelioration of Dendrobium officinale polysaccharide on type II diabetic rats;Chen;Food Hydrocolloids,2020
4. Isolation, structural properties, bioactivities of polysaccharides from Dendrobium officinale Kimura et. Migo: a review;Chen;Int. J. Biol. Macromol.,2021
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1. Effects of Dendrobium officinale on physicochemical and flavor properties of yogurt during different fermentation time;Food Bioscience;2024-02
2. Quality changes and path analysis of color degradation of Dendrobium officinale flower juice during storage;Food Bioscience;2023-12
3. Aromatic Terpenes and Their Biosynthesis in Dendrobium, and Conjecture on the Botanical Perfumer Mechanism;Current Issues in Molecular Biology;2023-06-25
4. Efficient photodegradation of polystyrene microplastics integrated with hydrogen evolution: Uncovering degradation pathways;iScience;2023-06
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