Funder
National Natural Science Foundation of China
Reference36 articles.
1. Influence of freezing and different drying methods on volatile profiles of strawberry and analysis of volatile compounds of strawberry commercial jams;Abouelenein;Molecules,2021
2. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties;Alasalvar;Journal of Agricultural and Food Chemistry,2001
3. Effects of microwave heating on sensory characteristics of kiwifruit puree;Benlloch-Tinoco;Food and Bioprocess Technology,2012
4. Microwave drying of quince coated with seed gum and pectin: A taguchi optimization, techno-functional properties, and aromatic compounds;Berktas;Food Science,2023
5. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance;Bravo;Nutrition Reviews,1998
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献