Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow-Reference-Cited by-同舟云学术

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Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow

Published:2024-05 Issue: Volume:441 Page:138321
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Weibo,Chen Chong,Li Yixuan,Guo Fengyu,Liu Weiqian,Liu Siyuan,sun Yanan,Wang Xifan,Shen Yuemin,Wang Pengjie

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Characterization of key aroma compounds in aged garlic extract;Abe;Food Chemistry,2020

2. Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS-GC-IMS and HS-SPME-GC-MS;Chang;International Journal of Food Science & Technology,2020

3. Wine aroma compounds in grapes: A critical review;Gonzalez-Barreiro;Critical Reviews in Food Science and Nutrition,2015

4. Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis;He;Food Research International,2020

5. Larvicidal activity of Zanthoxylum acanthopodium essential oil against the malaria mosquitoes, Anopheles anthropophagus and Anopheles sinensis;He;Malaria Journal,2018

Cited by 2 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

1. Unlocking aroma in three types of vinasse fish by sensomics approach;Food Chemistry;2024-12

2. Unlocking Aroma in Three Types of Vinasse Fish by Sensomics Approach;2024

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