The effect of thermal processing conditions on flavor compounds and active components in Peony seed kernels.

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DOI:10.1002/jsfa.70403
作者：Guoyong Guo,?Xin Zhang,?Chuang Xu,?Daocheng Lin,?Ye Yue,?Shang Jia,?Bo Zhang,?Zhanzhong Wang
文献类型：期刊论文
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Abstract：Background: Peony seed kernels (Paeonia suffruticosa Andrews) face limited food application because of their bitterness and astringency. Roasting, a well-established technique for flavor enh

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