Changes in volatile flavor compounds in steam-dried <i>Allium hookeri</i> root.

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作者： Hyun-Il,Jun ^[1] ; Jae-Heon,Yang ^[2] ; Ji Yeon,Choi ^[3] ; Sung-Hyen,Lee ^[4] ; Geun-Seoup,Song ^[1] ; Kyong Su,Kim ^[3] ; Young-Soo,Kim ^[1]

作者单位： 1Department of Food Science & Technology, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea. ^[1] 2Center for Healthcare Technology Development, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea. ^[2] 3Department of Food and Nutrition, College of Natural Sciences, Chosun University, Gwangju, 61452 Korea. ^[3] 4Functional Food & Nutrition Division, Department of Agro-food Resources, Rural Development Administration, Wanju, Jeonbuk, 55365 Korea. ^[4]

关键词 Allium hookeri root aldehydes steam-drying process sulfur-containing compounds volatile flavor compound

DOI 10.1007/s10068-016-0208-2

PMID 30263412

发布时间 2020-10-01

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