Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing-Reference-Cited by-同舟云学术

Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing

Published:2018-05-10 Issue:22 Volume:66 Page:5612-5620
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Luo Dongsheng¹^ORCID,Pang Xueli²,Xu Xinxing¹,Bi Shuang¹,Zhang Wentao¹,Wu Jihong¹^ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China

2. Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China

Funder

National Natural Science Foundation 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.8b01019

Reference48 articles.

1. Genetic diversity among Chinese Hami melon and its relationship with melon germplasm of diverse origins revealed by microsatellite markers

2. Physiological responses and quality attributes of Jiashi muskmelon (Cucurbitaceae, Cucumis melo L.) following postharvest hydrogen peroxide treatment during storage