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

Bi, Shuang, Wang, Aojidong, Wang, Yanping et al. (2019). Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality . FOOD CHEMISTRY, 289 680-692. 10.1016/j.foodchem.2019.03.108

cited authors

  • Bi, Shuang; Wang, Aojidong; Wang, Yanping; Xu, Xinxing; Luo, Dongsheng; Shen, Qun; Wu, Jihong

sustainable development goals

authors

publication date

  • August 15, 2019

published in

keywords

  • ANTIOXIDANT
  • COMPONENTS
  • Chemistry
  • Chemistry, Applied
  • DRYING METHODS
  • FLAVOR
  • Food Science & Technology
  • Foxtail millet
  • GLUCOSE
  • Life Sciences & Biomedicine
  • Nutrition & Dietetics
  • PATHWAYS
  • PRODUCTS
  • Physical Sciences
  • Raw and cooked millet
  • Science & Technology
  • Sensory analysis
  • Setaria italica
  • THERMAL-DEGRADATION
  • VOLATILE COMPOUNDS
  • Volatile aroma compounds

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 680

end page

  • 692

volume

  • 289