The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges (Cyperus esculentus)

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-06-22 DOI:10.1080/19476337.2023.2226185

Lei Zhang, Lu Zhang

引用次数: 0

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烘烤对黄果（Cyperus esculentus）香气、活性肽及功能特性的影响

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.