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

标题
Thermolabile Essential Oils, Aromas and Flavours: Degradation Pathways, Effect of Thermal Processing and Alteration of Sensory Quality
作者
关键词
Aromatic crop, Thermal degradation, Sensory analysis, Post-harvest processing
出版物
FOOD RESEARCH INTERNATIONAL
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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