Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression
Chen, Wentian, Karangwa, Eric, Yu, Jingyang, Xia, Shuqin, Feng, Biao, Zhang, Xiaoming, Jia, ChenshengVolume:
10
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-017-1904-5
Date:
July, 2017
File:
PDF, 1.56 MB
english, 2017