Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

Published:2018-02-20 Issue:2 Volume:23 Page:462
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Liu Jingke^ORCID,Zhao Wei,Li Shaohui,Zhang Aixia,Zhang Yuzong,Liu Songyan

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/2/462/pdf

Reference35 articles.

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2. Analysis of volatile aroma compounds from congenetic proso millet (Panicum miliaceum L.);Liu;J. Food Agric. Environ.,2013

3. Dough rheological properties and texture of gluten-free pasta based on proso millet flour

4. Development and nutritional evaluation of proso millet-based convenience mix for infants and children;Srivastava;J. Food Sci. Tech. Mys.,2001

5. Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase

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