Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube
Xin Zhang, Yuxiao Wang, Fei Wu, GU Duan-yin, Hongxun Tao, Rentang Zhang
Topics & Concepts
Oxalic acidChemistryCitric acidOrganic acidFlavorChewinessFood scienceTartaric acidSugarMalic acidDegradation (telecommunications)BiochemistryTelecommunicationsComputer scienceZiziphus Jujuba Studies and ApplicationsFood Quality and Safety StudiesBiochemical Analysis and Sensing Techniques