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Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.
Sun, Jie; Sun, Baoguo; Ren, Fazheng; Chen, Haitao; Zhang, Ning; Zhang, Yuyu.
Afiliação
  • Sun J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Sun B; Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Ren F; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
  • Chen H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Zhang N; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
  • Zhang Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Molecules ; 24(24)2019 Dec 05.
Article em En | MEDLINE | ID: mdl-31817376
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Culinária / Alho / Temperatura Alta / Odorantes Idioma: En Revista: Molecules Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Culinária / Alho / Temperatura Alta / Odorantes Idioma: En Revista: Molecules Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China