Phenolic Acid Contributions to Taste Characteristics of Corn Germ Protein Flour Products
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb04759.x/fullpdf
Reference14 articles.
1. The Sense of Taste
2. Studies on Flavor Components in Soybean Part II
3. N. R. Draper, and H. Smith ) 1981 . Applied Regression Analysis , 2nd ed. , p.299 . John Wiley & Sons Inc., New York.
4. Removal of Phenolic Compounds from Soy Protein Extracts Using Activated Carbon
Cited by 39 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation;Food Chemistry: X;2024-12
2. A comparative metabolomics study on two fresh edible lilies for vegetable: Lilium brownii var. viridulum and Lilium davidii var. unicolor;Food Bioscience;2024-02
3. Flavour of Cereal and Pseudocereal Proteins;Flavour and Consumer Perception of Food Proteins;2023-11-29
4. Metabolite profiling of Borneo’s Gonystylus bancanus through comprehensive extraction from various polarity of solvents;Scientific Reports;2023-09-14
5. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review;Molecules;2023-04-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3