Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice
Dongsheng Luo, Xin Pan, Wentao Zhang, Shuang Bi, Jihong Wu
Topics & Concepts
OdorChemistryAromaFood scienceMaillard reactionDimethyl trisulfideMelonChromatographyOrganic chemistryDimethyl disulfideSulfurOceanographyGeologyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processes