Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing Article

Luo, Dongsheng, Tian, Binqiang, Li, Jingxin et al. (2024). Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing . 23(4), 10.1111/1541-4337.13389

cited authors

  • Luo, Dongsheng; Tian, Binqiang; Li, Jingxin; Zhang, Wentao; Bi, Shuang; Fu, Bo; Jing, Yanqiu

sustainable development goals

authors

publication date

  • July 1, 2024

keywords

  • ALLIUM
  • CHEMISTRY
  • CYSTEINE
  • DIMETHYL TRISULFIDE
  • FLAVOR PRECURSORS
  • Food Science & Technology
  • Life Sciences & Biomedicine
  • MEAT
  • MILK
  • ONION
  • ORGANOSULFUR COMPOUNDS
  • Science & Technology
  • flavor quality
  • formation mechanisms
  • reaction rules
  • thermal processing
  • volatile sulfur compounds

Digital Object Identifier (DOI)

publisher

  • WILEY

volume

  • 23

issue

  • 4