Author:
Wang Jing,Bi Haijun,Li Mengru,Wang Hui,Xue Manman,Yu Jieyao,Ho Chi-Tang,Zhang Liang,Zhuo Qinglin,Jiang Jiadao,Wan Xiaochun,Zhai Xiaoting
Reference38 articles.
1. Mechanisms of formation of alkylpyrazines in the Maillard reaction;Amrani Hemaimi;Journal of Agricultural and Food Chemistry,1995
2. Flavours and fragrances: Chemistry, bioprocessing and sustainability: Springer;Berger;Basel,2007
3. Effect of different baking temperature on aroma components of Dahongpao oolong tea (in Chinese);Chen;Journal of Tea Communications,2020
4. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions;Czerny;European Food Research and Technology,2008
5. Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices;Engel;European Food Research and Technology,1999
Cited by
7 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