Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice-Reference-Cited by-同舟云学术

Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice

Published:2019-08-23 Issue:37 Volume:67 Page:10401-10411
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Luo Dongsheng¹^ORCID,Xu Xinxing¹,Bi Shuang¹,Liu Yuping²,Wu Jihong¹^ORCID

Affiliation:

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

2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China

Funder

National Natural Science Foundation of China

Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b03398

Reference37 articles.

1. Postharvest hot water dipping reduces decay by inducing disease resistance and maintaining firmness in muskmelon (Cucumis melo L.) fruit