Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis-Reference-Cited by-同舟云学术

Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis

Published:2021-09-16 Issue:38 Volume:69 Page:11361-11371
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shi Jie¹,Tong Guoqiang²,Yang Qiang²,Huang Mingquan¹³^ORCID,Ye Hong¹³^ORCID,Liu Yuancai²,Wu Jihong¹³^ORCID,Zhang Jinglin¹³,Sun Xiaotao¹³,Zhao Dongrui¹³^ORCID

Affiliation:

1. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China

2. Jingpai Co. Ltd., Huangshi, Hubei 435000, China

3. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, 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.1c03708

Reference54 articles.

1. Advances in the Development of Functional Foods from Buckwheat

2. Zhao, G. Buckwheat Processing and New Product Development Technology. Beijing Science and Technology Press: Beijing, China, 2010; pp 3–10.

3. Bioactive compounds in functional buckwheat food

4. Buckwheat proteins and peptides: Biological functions and food applications

5. Flavonoids and Antioxidative Activities in Buckwheat

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