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For: Li C, Xue F, Xu Y, Ren C, Pan S. Influence of different gel complexes on flavour and colour change in Chongcai paste during storage. Food Chem 2012;130:632-7. [DOI: 10.1016/j.foodchem.2011.07.095] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Number Cited by Other Article(s)
1
Bahmid NA, Dekker M, Fogliano V, Heising J. Modelling the effect of food composition on antimicrobial compound absorption and degradation in an active packaging. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
2
Yao Y, Pan S, Fan G, Dong L, Ren J, Zhu Y. Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.063] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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