Characterization of Qingke Liquor Aroma from Tibet-Reference-Cited by-同舟云学术

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Characterization of Qingke Liquor Aroma from Tibet

Published:2019-09-21 Issue:50 Volume:67 Page:13870-13881
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Qian Yanping L.¹²^ORCID,An Yueqi¹³,Chen Shuang⁴,Qian Michael C.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States

2. Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon 97331, United States

3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China

4. College of Bioengineering, Jiangnan University, Wuxi, Jiangsu 214122, P. R. 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.9b05849

Reference35 articles.

1. Intake of Tibetan Hull-Less Barley is Associated with a Reduced Risk of Metabolic Related Syndrome in Rats Fed High-Fat-Sucrose Diets

2. Secondary metabolites and plant/environment interactions: a view through Arabidopsis thaliana tinged glasses

3. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau

4. Bioactive phytochemicals in barley

5. Tibetan Hull-less Barley (Hordeum vulgare L.) as a Potential Source of Antioxidants

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