Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China-Reference-Cited by-同舟云学术

Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China

Published:2019-09-18 Issue:6 Volume:96 Page:1022-1035
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Fan Yue¹,Liu Wei¹²³,Xu Fen¹,Huang Yanjie¹,Zhang Nana¹²³,Li Kang¹,Hu Honghai¹²³^ORCID,Zhang Hong¹²³

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China

2. Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China

3. College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China

Funder

Chinese Academy of Agricultural Sciences

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10207

Reference34 articles.

1. Quantification of tastes of amino acids using taste sensors

2. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs

3. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage

4. A review on combined odor and taste sensor systems

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