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Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
Yin, Wen-Ting; Shi, Rui; Li, Shi-Jia; Ma, Xue-Ting; Wang, Xue-de; Wang, An-Na.
Affiliation
  • Yin WT; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
  • Shi R; Institute of Special Oilseed Processing and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
  • Li SJ; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
  • Ma XT; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
  • Wang XD; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
  • Wang AN; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
J Food Sci ; 87(2): 699-713, 2022 Feb.
Article in En | MEDLINE | ID: mdl-35048369
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Helianthus Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2022 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Helianthus Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2022 Type: Article Affiliation country: China