Effect of different treatments on release of bonded aroma from fermented jujube juice

被引：0

作者：

Zhang, Lihua ^{[1
]}

Liu, Shihao ^{[1
]}

Jin, Xueyuan ^{[2
]}

Li, Shunfeng ^{[3
]}

Li, Changwen ^{[1
]}

Zong, Wei ^{[1
]}

机构：

[1] College of Food and Biological Engineering, Zhengzhou University of Light Industry, Henan, Zhengzhou,450001, China

[2] College of Clinical Medicine, Hainan Vocational University of Science and Technology, Hainan, Haikou,571126, China

[3] Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences, Henan, Zhengzhou,450002, China

来源：

Jingxi Huagong/Fine Chemicals | 2023年 / 40卷 / 12期

关键词：

Compendex;

D O I：

10.13550/j.jxhg.20230202

中图分类号：

学科分类号：

摘要：

Esters

引用

页码：2714 / 2722