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1 Ergebnisse
1
Effect of cooking methods on volatile compounds and texture..:
Liu, Xinyang
;
Wang, Shihao
;
Pan, Meifan
...
Food Chemistry: X. 23 (2024) - p. 101652 , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101652
RT Journal T1
Effect of cooking methods on volatile compounds and texture properties in millet porridge
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2024.101652&Exemplar=1&LAN=DE A1 Liu, Xinyang A1 Wang, Shihao A1 Pan, Meifan A1 Tian, Ailing A1 Chen, Kaixuan A1 Qu, Wenwen A1 Zhou, Wenkai A1 Zhou, Yarui A1 Fan, Lijjiao A1 Zhao, Cong A1 Qu, Lingyun A1 Liu, Qiangwei A1 Wang, Saihan A1 Zheng, Chuanxu A1 Zheng, Lili A1 Zhong, Feng A1 Xu, Lirong A1 Ma, Aiguo PB Elsevier BV YR 2024 SN 2590-1575 JF Food Chemistry: X VO 23 SP 101652 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101652 DO https://doi.org/10.1016/j.fochx.2024.101652 SF ELIB - SuUB Bremen
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