Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
Cuicui Li, HOU Lixia
- ISSN / E-ISSN
- — / —
- DOI
- 10.3724/sp.j.1447.gost.2018.18052 ↗
- Volume · Issue · Pages
- 1 · 4 · 151-156
- Publisher
- KeAi Communications Co.
- Article URL
- https://doi.org/10.3724/sp.j.1447.gost.2018.18052 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
01 Oct 2018
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 01 Oct 2018 | OpenAlex |
Keywords (as given): volatile flavor compounds; sesame oil; peanut oil; rapeseed oil; sunflower oil; sesame paste; peanut butter; flavor formation mechanism; processing factors; food quality
HEC Status at Publication Not the journal's current status
HEC Status at PublicationNot conclusive
Historical status could not be conclusively determined.
- HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
Best available information, not a definitive status: HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
- Journal
- Grain and Oil Science and Technology
- Publication date used
- 01 Oct 2018 (OpenAlex publication date)
- Applicable HEC period
- None recorded for this date
- Category
- —
- Recognition status
- Unknown (NO_PERIOD_FOR_DATE)
- Source
- —
- Verification status
- Not available
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.