Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors-Reference-Cited by-同舟云学术

Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

Published:2020-08-05 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Hou Feina¹²,Mu Taihua¹^ORCID,Ma Mengmei¹,Blecker Christophe²

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China

2. Department of Food Science and Formulation Gembloux Agro‐Bio TechUniversité de Liège Gembloux Belgium

Funder

Agriculture Research System of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14646

Reference29 articles.

1. Physicochemical properties of twenty-one Caribbean sweet potato cultivars

2. Mutagenicity of 1,2-dicarbonyl compounds: Maltol, kojic acid, diacetyl and related substances