Author:
Liu Huan,Zhang Yuping,Ji Hengbin,Li Junke,Ma Qianli,Hamid Nazimah,Xing Jiangtao,Gao Peng,Li Pi,Li Jianxun,Li Qianqian
Reference37 articles.
1. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams;Ayed;Food Chemistry,2018
2. Identification of potent odorants formed by autoxidation of arachidonic acidstructure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal;Blank;Journal of Agricultural and Food Chemistry,2001
3. Recent development of innovative methods for efficient frying technology;Devi;Critical Reviews in Food Science and Nutrition,2020
4. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles;Elmore;Journal of Agricultural and Food Chemistry,1999
5. Analysis of the headspace aroma compounds of walnuts (Juglans regia L.);Elmore;Flavour and Fragrance Journal,2005