Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis-Reference-Cited by-同舟云学术

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Published:2019-06-28 Issue:28 Volume:67 Page:7926-7934
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Ping¹,Song Huanlu¹^ORCID,Wang Lijin¹^ORCID,Jing Hao²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, P. R. China

2. College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing 100083, P. R. China

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b03269

Reference44 articles.

1. A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts

2. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic

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