Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor
暂无分享,去创建一个
[1] D. Guadagni,et al. FLAVOR AND TEXTURE OF PRESERVED INTACT SWEET CORN: COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS , 1980 .
[2] Chang Yong Lee. Pyrazine compounds in canned sweet corn flavour , 1978 .
[3] R. C. Wiley,et al. CLASIFICATION OF SWEET CORN AROMAS BY STEPWISE DISCRIMINANT ANALYSIS , 1977 .
[4] R. C. Wiley,et al. DMS LEVELS IN THE AROMA OF COOKED FROZEN SWEET CORN AS AFFECTED BY CULTIVAR, MATURITY, BLANCHING AND PACKAGING , 1976 .
[5] R. C. Wiley,et al. SWEET CORN AROMA, CHEMICAL COMPONENTS AND RELATIVE IMPORTANCE IN THE OVERALL FLAVOR RESPONSE , 1974 .
[6] R. C. Wiley,et al. Influence of cultivar, process, maturity, and planting date on the dimethyl sulfide and hydrogen sulfide levels in sweet corn. , 1974, Journal of agricultural and food chemistry.
[7] P. Nelson,et al. EFFECT OF HYBRIDS AND PROCESSING ON THE DIMETHYL SULFIDE POTENTIAL OF SWEET CORN , 1973 .
[8] P. Nelson,et al. A PRECISE METHOD FOR THE DETERMINATION OF DIMETHYL SULFIDE IN PROCESSED FOODS , 1972 .
[9] T. W. Keenan,et al. Dimethyl sulfide and its precursor in sweet corn , 1968 .
[10] E. A. Day,et al. 1‐Pyrroline: The Odor Component of Strecker‐Degraded Proline and Ornithine , 1965 .
[11] T. Swain,et al. Origin of Methanol and Dimethyl Sulphide from Cooked Foods , 1963, Nature.
[12] E. A. Day,et al. Methyl sulfide and the flavor of milk. , 1956 .