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  • international journal of food science and technology(1)

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  • baking; drying; heat processing; microwave; volatile compounds; walnut kernels(1)

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  • Peng, Wu AND Hui, Ouyang AND Xu, Feiran AND Li, Shugang AND Zhou, Qi AND Yu, Xiongwei AND Jin, Long(0)

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资源类型: 外文期刊
作者:Peng, Wu(精确检索)
作者:Hui, Ouyang(精确检索)
作者:Xu, Feiran(精确检索)
作者:Li, Shugang(精确检索)
作者:Zhou, Qi(精确检索)
作者:Yu, Xiongwei(精确检索)
作者:Jin, Long(精确检索)
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1Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi-sensory analysis

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来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Baking; drying; heat processing; microwave; volatile compounds; walnut kernels

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