Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors
Hou, Feina; Mu, T.; Ma, M.et al.
2020 • In Journal of Food Processing and Preservation, 44 (9), p. 1-10
Mu, T.; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Ma, M.; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors
Publication date :
2020
Journal title :
Journal of Food Processing and Preservation
ISSN :
0145-8892
eISSN :
1745-4549
Publisher :
Blackwell Publishing Ltd
Volume :
44
Issue :
9
Pages :
1-10
Peer reviewed :
Peer Reviewed verified by ORBi
Funding text :
2016YFE0133600, CAAS‐XTCX2016005, 2017YFE0115800Agriculture Research System of China: CARS‐10‐B21
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