Author:
Chen Jia,Cai Xuemei,Liu Junliang,Yuan Can,Yi Yuwen,Qiao Mingfeng
Reference41 articles.
1. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans;Ayseli;Food Chem.,2021
2. The flavour difference of yu-shiang shredded pork seasoning revealed by electronic nose, electronic tongue and automatic amino acid analyzer;Yuan;Sci. Technol. Food Ind.,2022
3. Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes;Yang;Food Chem. X.,2024
4. Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour;Kahraman;Food Prod Process and Nutr,2023
5. A comparative study on ingredient and efficiency difference between fresh and steamed Gastrodia elata Blume: an herbal material to a novel functional food;Ma;J. Funct.Foods,2021
Cited by
1 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