Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller)-Reference-Cited by-同舟云学术

Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller)

Published:2017-04-13 Issue:4 Volume:37 Page:578-584
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHEN Kai¹,GAO Lei¹,LI Qiong¹,LI Huan-Rong¹,ZHANG Yanyan²

Affiliation:

1. Xinjiang Agriculture University, China

2. Zhengzhou University of Light Industry, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v37n4/0101-2061-cta-1678-457X20016.pdf

Reference27 articles.

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3. Comparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor components;Cai J.;Journal of Chromatography. A,2001

4. Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short-and medium-wave infrared radiation;Chen Q.;LWT-Food Science and Technology,2015

5. Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe);Ding S.;Food and Bioproducts Processing,2012

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