Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization-Reference-Cited by-同舟云学术

Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization

Published:2024-06 Issue: Volume:36 Page:100939
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Bi Jicai^ORCID,Ping Chunyuan,Chen Zhuo,Yang Zhen,Li Bian,Gao Yueyue,Zhang Yao,He Hongju

Publisher

Elsevier BV

Reference48 articles.

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3. Characterization of key aroma compounds in raw and roasted peas (pisum sativum l.) by application of instrumental and sensory techniques;Bi;J. Agric. Food Chem.,2020

4. Influence of gene regulation on rice quality: impact of storage temperature and humidity on flavor profile;Biao;Food Chem.,2019

5. Review: aroma of wheat bread crumb;Birch;Cereal Chem.,2014

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