Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

Published 2019 View Full Article

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Title
Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality
Authors
Keywords
Setaria italica, Foxtail millet, Raw and cooked millet, Volatile aroma compounds, Sensory analysis
Journal
FOOD CHEMISTRY
Volume 289, Issue -, Pages 680-692
Publisher
Elsevier BV
Online
2019-03-21
DOI
10.1016/j.foodchem.2019.03.108

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