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Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing Journal article
Xia, Qiang, Zheng, Yuanrong, Liu, Zhenmin, Cao, Jinxuan, Chen, Xiaojia, Liu, Lianliang, Yu, Huaning, Barba, Francisco J., Pan, Daodong. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing[J]. Trends in Food Science and Technology, 2020, 106, 365-381.
Authors:  Xia, Qiang;  Zheng, Yuanrong;  Liu, Zhenmin;  Cao, Jinxuan;  Chen, Xiaojia; et al.
Favorite | TC[WOS]:21 TC[Scopus]:27  IF:15.1/16.4 | Submit date：2021/03/02
Aromas Compounds  Fingerprint  Flavor Tailoring  High Hydrostatic Pressure  Nonthermal Effects  Volatile Organic Compounds