Key aroma compounds in Chinese fried food of youtiao
Sign Up to like & getrecommendations! Published in 2019 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3539
Abstract: Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma… read more here.
Keywords: compounds chinese; youtiao; aroma compounds; key aroma ... See more keywords