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Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS.
Zhang, Youfeng; Lv, Helin; Yang, Binbin; Zheng, Panxi; Zhang, Hui; Wang, Xingguo; Granvogl, Michael; Jin, Qingzhe.
Afiliação
  • Zhang Y; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Lv H; Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
  • Yang B; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Zheng P; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Zhang H; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Wang X; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Granvogl M; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Jin Q; Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
J Agric Food Chem ; 70(4): 1232-1240, 2022 Feb 02.
Article em En | MEDLINE | ID: mdl-35050615
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aromatizantes / Glucosinolatos Idioma: En Revista: J Agric Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aromatizantes / Glucosinolatos Idioma: En Revista: J Agric Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Estados Unidos