Fatty acids and volatile flavor compounds in commercial plant‐based burgers-Reference-Cited by-同舟云学术

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Published:2021-01-20 Issue:2 Volume:86 Page:293-305
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

He Jiang¹²^ORCID,Liu Huaizhi¹,Balamurugan Sampathkumar¹,Shao Suqin¹^ORCID

Affiliation:

1. Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph ON N1G 5C9 Canada

2. College of Life and Environmental Science Hunan University of Arts and Science Changde Hunan 415000 China

Funder

China Scholarship Council

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15594

Reference25 articles.

1. Characterization of key aroma compounds in aged garlic extract

2. Effect of Feeding Canola Oil and Vitamin A on the Fatty Acid Profile of Egg Yolks in Laying Hens

3. TransFatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study

4. Retention Indices for Frequently Reported Compounds of Plant Essential Oils

5. Volatile compounds formed under the surface of broiled and frozen minced cutlets: Effects of beef to pork ratio and initial pH;Biller E.;International Journal of Food Properties,2017

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