Effects of Storage Conditions on the Flavor Stability of Fried Pepper (
aroma attenuation
fried pepper oil
oxygen exposure
storage
ultraviolet (UV) irradiation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
04 Jun 2021
04 Jun 2021
Historique:
received:
28
04
2021
revised:
26
05
2021
accepted:
28
05
2021
entrez:
2
7
2021
pubmed:
3
7
2021
medline:
3
7
2021
Statut:
epublish
Résumé
Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O
Identifiants
pubmed: 34199869
pii: foods10061292
doi: 10.3390/foods10061292
pmc: PMC8226944
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : the National Key R&D Program of China
ID : no. 2018YFD0400600
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