HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stability.

Hao, Jing; Xu, Xiao-Lin; Jin, Feng; Regenstein, Joe M; Wang, Feng-Jun.

Afiliação

Hao J; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China.
Xu XL; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China.
Jin F; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China.
Regenstein JM; Department of Food Science, Cornell University, Ithaca, NY 14853-7201 USA.
Wang FJ; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China.

J Food Sci Technol ; 57(7): 2693-2704, 2020 Jul.

Article em En | MEDLINE | ID: mdl-32549619