Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS-Reference-Cited by-同舟云学术

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Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

Published:2021-07-27 Issue: Volume: Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Zhang Kangyi¹,Zhang Can¹^ORCID,Gao Lingling¹,Zhuang Haining²,Feng Tao³^ORCID,Xu Guozhen⁴

Affiliation:

1. Institute of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China

2. School of Health & Society Care Shanghai Urban Construction Vocational College Shanghai China

3. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai China

4. Puyang Academy of Agricultural Sciences Puyang China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13875

Reference41 articles.

1. Modeling moisture sorption isotherms in roasted green wheat using least square regression and neural-fuzzy techniques

2. Fuzzy and Conventional Modeling of Open Sun Drying Kinetics for Roasted Green Wheat

3. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

4. Effect of high pressure on binding aroma compounds by maize starches with different amylose content

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