Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods
Hanliang Li, Lianzhu Lin, Yunzi Feng, Mouming Zhao
Topics & Concepts
SugarFood scienceChemistrySalt (chemistry)FlavorSweetening agentsOrganic chemistryPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat AnalysisFood Quality and Safety Studies