Thermolabile Essential Oils, Aromas and Flavours: Degradation Pathways, Effect of Thermal Processing and Alteration of Sensory Quality

出版年份 2021 全文链接

标题

作者

关键词

Aromatic crop, Thermal degradation, Sensory analysis, Post-harvest processing

出版物

Volume -, Issue -, Pages 110404

出版商

Elsevier BV

发表日期

2021-05-11

DOI

10.1016/j.foodres.2021.110404

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