Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice Article

Luo, Dongsheng, Pan, Xin, Zhang, Wentao et al. (2022). Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice . FOOD CHEMISTRY, 371 10.1016/j.foodchem.2021.131166

cited authors

  • Luo, Dongsheng; Pan, Xin; Zhang, Wentao; Bi, Shuang; Wu, Jihong

authors

publication date

  • March 1, 2022

published in

keywords

  • Aroma quality
  • CATALASE
  • Chemistry
  • Chemistry, Applied
  • ENZYME
  • Food Science & Technology
  • Glucose oxidase
  • IDENTIFICATION
  • KINETICS
  • Life Sciences & Biomedicine
  • MICROORGANISM
  • Melon juices
  • Nutrition & Dietetics
  • OLFACTOMETRY
  • Physical Sciences
  • Release
  • Science & Technology
  • TEMPERATURE
  • VOLATILE FLAVOR COMPOUNDS
  • Volatile sulfide compounds

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

volume

  • 371