Effect of cooking methods on volatile compounds and texture properties in maize porridge
烹饪方法对玉米粥中挥发性化合物和质地特性的影响
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101515
Wang, Shihao; Chen, Kaixuan; Tian, Ailing; Pan, Meifan; Liu, Xinyang; Qu, Lingyun; Jin, Jin; Lv, Sijie; Xu, Yanqiu; Li, Yangguang; Yang, Wenzhe; Zhang, Xinfang; Zheng, Lili; Zhang, Yani; Yang, Xueliang; Zhong, Feng; Xu, Lirong; Ma, Aiguo