Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

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Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

Foxtail millet has become popular over recent years for its nutritional value and ecological functions. The aroma of foxtail millet is not well characterized, which is critical for its eating quality and understanding the biochemistry and genetics of aroma is important for molecular breeding of mill...

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Bibliographic Details
Main Authors:	Zhang, Yiru, Yang, Ni, Fray, Rupert G., Fisk, Ian, Liu, Chujiao, Li, Hongying, Han, Yuanhuai
Format:	Article
Published:	Elsevier 2018
Subjects:	Foxtail millet; Volatile aroma compounds; In-vial cooking; Gas chromatography-mass spectrometry
Online Access:	https://eprints.nottingham.ac.uk/52009/

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