Content variations in compositions and volatile component in jujube fruits during the blacking process
Author:
Affiliation:
1. College of Food Science and Engineering Shandong Agricultural University Tai'an China
2. Tai’ an Academy of Agriculture Sciences Tai'an China
Funder
Shandong Province key research and development funds
Shandong Province Major Application of Technological Innovation Projects
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.973
Reference20 articles.
1. Chemical characterization of the main bioactive constituents from fruits of Ziziphus jujuba
2. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
3. Chemical and Biological Assessment of Ziziphus jujuba Fruits from China: Different Geographical Sources and Developmental Stages
4. Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation
5. The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits
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