Effect of different food additives on the color protection of instant pumpkin flour

Author:

Fan WendongORCID,Zhao Jing,Li Quanhong

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference45 articles.

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5. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

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