Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice Article

Luo, Dongsheng, Xu, Xinxing, Bi, Shuang et al. (2019). Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice . JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 67(37), 10401-10411. 10.1021/acs.jafc.9b03398

cited authors

  • Luo, Dongsheng; Xu, Xinxing; Bi, Shuang; Liu, Yuping; Wu, Jihong

authors

publication date

  • September 18, 2019

published in

keywords

  • Agriculture
  • Agriculture, Multidisciplinary
  • CHROMATOGRAPHY
  • Chemistry
  • Chemistry, Applied
  • ENERGY
  • EXTRACTION
  • Food Science & Technology
  • GLUCOSE-OXIDASE
  • KINETICS
  • Life Sciences & Biomedicine
  • MAILLARD REACTION
  • MECHANISM
  • OXIDATION
  • Physical Sciences
  • Science & Technology
  • TEMPERATURE
  • cooked off-flavor
  • glucose oxidase
  • inhibitor
  • mechanisms
  • melon juice

Digital Object Identifier (DOI)

publisher

  • AMER CHEMICAL SOC

start page

  • 10401

end page

  • 10411

volume

  • 67

issue

  • 37