Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)-Reference-Cited by-同舟云学术

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)

Published:2023-09 Issue: Volume:419 Page:136036
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liang Jiaqi,Stöppelmann Felix,Schoenbach Julia,Rigling Marina,Nedele Ann-Kathrin,Zhang Youfeng,Hannemann Lea,Hua Nathalie,Heimbach Julia,Kohlus Reinhard,Zhang Yanyan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis;Baba;Journal of Agricultural and Food Chemistry,2014

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