Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed
出版年份 2021 全文链接
标题
Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed
作者
关键词
Ginkgo seeds, Maillard reaction products, Phytochemical profile, GC-MS/MS, Electronic nose, Principal component analysis
出版物
Food Bioscience
Volume 41, Issue -, Pages 101044
出版商
Elsevier BV
发表日期
2021-04-03
DOI
10.1016/j.fbio.2021.101044
参考文献
相关参考文献
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