Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

Published:2019-05-15 Issue:35 Volume:67 Page:9885-9894
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhai Xiaoting¹,Granvogl Michael²³^ORCID

Affiliation:

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

2. Lehrstuhl für Analytische Lebensmittelchemie, Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany

3. 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.8b06656

Reference49 articles.

1. Oleanane Triterpenoids from Cedrela montana (Meliaceae)

2. Toona sinensis Roem (Meliaceae) leaf extract alleviates hyperglycemia via altering adipose glucose transporter 4

3. Toona sinensis Roem tender leaf extract inhibits SARS coronavirus replication