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Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.
J Food Sci. 2022 Jun;87(6):2515-2526. doi: 10.1111/1750-3841.16168. Epub 2022 May 19.
J Food Sci. 2022.
PMID: 35590478
The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flavor in four different tomato cultivars that were commonly consumed in the market. ...
The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flav …
Extraction Optimization of Astragaloside IV by Response Surface Methodology and Evaluation of Its Stability during Sterilization and Storage.
Xu L, Wei K, Jiang J, Zhang L.
Xu L, et al.
Molecules. 2021 Apr 20;26(8):2400. doi: 10.3390/molecules26082400.
Molecules. 2021.
PMID: 33924283
Free PMC article.
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