Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.108
Abstract: The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Fenghonggu and Dongfangliang were determined. During boiling significant (p read more here.
Keywords: chinese foxtail; aroma; millet setaria; setaria italica ... See more keywords