Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder-Reference-Cited by-同舟云学术

Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder

Published:2022-01-30 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Bi Jicai¹²³⁴^ORCID,Li Yang³,Lin Zeyuan³,Yang Zhen³,Chen Fusheng¹,Liu Sixin²,Li Congfa²

Affiliation:

1. Food Science and Engineering Post‐doctoral Research Station Henan University of Technology Zhengzhou China

2. School of Food Science and Engineering Hainan University Haikou China

3. School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China

4. Post‐doctoral Research Base & School of Food Science Henan Institute of Science and Technology Xinxiang China

Funder

Henan Provincial Science and Technology Research Project

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16358

Reference37 articles.

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2. The bioactivity and application in food processing of natural spices;Ai J. W.;Farm Products Processing,2015

3. Novel method based on ion mobility spectrometry sum spectrum for the characterization of ignitable liquids in fire debris

4. The faecal scent of inflammatory bowel disease: Detection and monitoring based on volatile organic compound analysis

5. Powdered tucupi condiment: sensory and hygroscopic evaluation

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