Author:
Liu Jie,Wan Peng,Xie Caifeng,Chen De-Wei
Funder
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
1. Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems;Ames;Journal of Agriculture and Food Chemistry,2001
2. Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar;Asikin;LWT - Food Science and Technology,2016
3. Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars;Asikin;Food Analytical Methods,2017
4. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT);Barba;Food Chemistry,2018
5. Formation of 4-Hydroxy-2,5-dimethyl-3(2 H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2 H)-furanone through maillard reaction based on pentose sugars;Blank;Journal of Agriculture and Food Chemistry,1996
Cited by
55 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