Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics.

Jin, Wengang; Cai, Wenqiang; Zhao, Shibo; Gao, Ruichang; Jiang, Pengfei

Jin, Wengang; Cai, Wenqiang; Zhao, Shibo; Gao, Ruichang; Jiang, Pengfei.

Afiliação

Jin W; Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China.
Cai W; Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China.
Zhao S; School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China.
Gao R; Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China.
Jiang P; Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China.

Curr Res Food Sci ; 7: 100585, 2023.

Article em En | MEDLINE | ID: mdl-37744553

Palavras-chave

Colored foxtail millet; Partial least squares-discriminant analysis; Similarity analysis; Volatile flavor components

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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