Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry
(2018)
Journal Article
Zhang, Y., Yang, N., Fray, R. G., Fisk, I., Liu, C., Li, H., & Han, Y. (in press). Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science, 82, https://doi.org/10.1016/j.jcs.2018.05.003
Foxtail millet has become popular over recent years for its nutritional value and ecological functions. The aroma of foxtail millet is not well characterized, which is critical for its eating quality and understanding the biochemistry and genetics of... Read More about Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry.