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Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

Version 2 2024-06-05, 09:33
Version 1 2021-10-21, 09:43
journal contribution
posted on 2024-06-05, 09:33 authored by DS Kim, JT Lee, SJ Hong, JJ Cho, EC Shin
Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

History

Journal

Journal of Food Science

Volume

84

Pagination

2831-2839

Location

Chichester, Eng.

Publisher DOI

ISSN

0022-1147

eISSN

1750-3841

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Issue

10

Publisher

Wiley

Usage metrics

    Research Publications

    Categories

    Keywords

    Cynanchi wilfordiiE-tongueroastingthermal processingvolatile compoundsChromatography, GasCookingCynanchumElectronic NoseFlavoring AgentsHot TemperatureHumansTasteVolatile Organic Compounds3006 Food sciences

    Licence

    All Rights Reserved

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