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Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques.
Yang, Wenxi; Cadwallader, Keith R; Liu, Yuping; Huang, Mingquan; Sun, Baoguo.
Afiliação
  • Yang W; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
  • Cadwallader KR; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, IL 61801, USA.
  • Liu Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: liuyp@th.btbu.edu.cn.
  • Huang M; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
  • Sun B; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Food Chem ; 282: 153-163, 2019 Jun 01.
Article em En | MEDLINE | ID: mdl-30711100
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Meliaceae / Olfatometria / Odorantes Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Meliaceae / Olfatometria / Odorantes Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article