Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

10.1111/jfpp.15652

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Main Authors: Kong, Yan, Zhou, Chenchen, Zhang, Lili, Tian, Honglei, Fu, Caili, Li, Xuepeng, Zhang, Yuyu
Other Authors: CHEMISTRY
Format: Article
Published: John Wiley and Sons Inc 2022
Online Access:https://scholarbank.nus.edu.sg/handle/10635/232213
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Institution: National University of Singapore
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spelling sg-nus-scholar.10635-2322132024-04-17T06:17:00Z Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction Kong, Yan Zhou, Chenchen Zhang, Lili Tian, Honglei Fu, Caili Li, Xuepeng Zhang, Yuyu CHEMISTRY 10.1111/jfpp.15652 Journal of Food Processing and Preservation 45 9 e15652 2022-10-11T08:08:09Z 2022-10-11T08:08:09Z 2021-06-18 Article Kong, Yan, Zhou, Chenchen, Zhang, Lili, Tian, Honglei, Fu, Caili, Li, Xuepeng, Zhang, Yuyu (2021-06-18). Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction. Journal of Food Processing and Preservation 45 (9) : e15652. ScholarBank@NUS Repository. https://doi.org/10.1111/jfpp.15652 0145-8892 https://scholarbank.nus.edu.sg/handle/10635/232213 Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/ John Wiley and Sons Inc Scopus OA2021
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
description 10.1111/jfpp.15652
author2 CHEMISTRY
author_facet CHEMISTRY
Kong, Yan
Zhou, Chenchen
Zhang, Lili
Tian, Honglei
Fu, Caili
Li, Xuepeng
Zhang, Yuyu
format Article
author Kong, Yan
Zhou, Chenchen
Zhang, Lili
Tian, Honglei
Fu, Caili
Li, Xuepeng
Zhang, Yuyu
spellingShingle Kong, Yan
Zhou, Chenchen
Zhang, Lili
Tian, Honglei
Fu, Caili
Li, Xuepeng
Zhang, Yuyu
Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
author_sort Kong, Yan
title Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
title_short Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
title_full Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
title_fullStr Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
title_full_unstemmed Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
title_sort comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
publisher John Wiley and Sons Inc
publishDate 2022
url https://scholarbank.nus.edu.sg/handle/10635/232213
_version_ 1800915598663745536

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