Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

Ma, Ning; Pei, Fei; Yu, Jie; Hu, Qiuhui; Ma, Ning; Hu, Qiuhui; Wang, Siyu; Ho, Chi-Tang; Su, Kaimei; SCI

机构： Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Nanjing, Jiangsu, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Minist Agr, Key Lab Edible Mushroom Proc, Nanjing, Jiangsu, Peoples R China; Rutgers State Univ, Dept Food Sci, New Brunswick, NJ USA; Yunnan Acad Agr Sci, Biotechnol & Genet Germplasm Inst, Kunming, Yunnan, Peoples R China;

来源：CYTA-JOURNAL OF FOOD年份：2018

关键词： Tuber indicum volatile compounds flavor headspace solid phase microextraction GC-MS