Effects of different thermal processing methods on nutrients and flavor of Toona sinensis
Author:
Affiliation:
1. Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16691
Reference33 articles.
1. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose
2. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
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