Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content-Reference-Cited by-同舟云学术

Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content

Published:2019-09-09 Issue:12 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Yang Ping¹^ORCID,Zheng Yingying¹,You Mengchen¹,Song Huanlu¹^ORCID,Zou Tingting¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Research Center for Food Additive Engineering Technology Laboratory of Molecular Sensory Science Beijing Technology and Business University (BTBU) Beijing China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13040

Reference49 articles.

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2. The fate of furfurals and other volatile markers during the baking process of a model cookie

3. Origins of the perceived nutty character of new-make malt whisky spirit

4. REVIEW: Aroma of Wheat Bread Crumb

5. Volatile Flavor Components of Rice Cakes

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