Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching-Reference-Cited by-同舟云学术

Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching

Published:2020-06-05 Issue:27 Volume:68 Page:7169-7183
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhai Xiaoting¹,Granvogl Michael²^ORCID

Affiliation:

1. Lebensmittelchemie, Fakultät Chemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Institut für Lebensmittelchemie, Fachgebiet für Lebensmittelchemie und Analytische Chemie (170a), Universität Hohenheim, Fakultät Naturwissenschaften, Garbenstrasse 28, D-70599 Stuttgart, Germany

Funder

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02012

Reference42 articles.

1. Toona sinensis Roem leaf extracts improve antioxidant activity in the liver of rats under oxidative stress

2. Structural identification of compounds from Toona sinensis leaves with antioxidant and anticancer activities

3. Rapid Determination of Volatile Compounds in Toona sinensis (A. Juss.) Roem. by MAE-HS-SPME Followed by GC–MS

4. Retention of Volatile Constituents in Dried Toona sinensis by GC-MS Analysis

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