A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot
- DOI
- 10.1016/j.fochx.2024.101201
- Published
- 2024-06
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2024.101201,
title = {A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot},
author = {Zilong Tian and Tianyu Dong and Shuwei Wang and Jie Sun and Haitao Chen and Ning Zhang and Shuqi Wang},
year = {2024},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2024.101201},
url = {https://doi.org/10.1016/j.fochx.2024.101201}
}RIS
TY - JOUR TI - A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot AU - Zilong Tian AU - Tianyu Dong AU - Shuwei Wang AU - Jie Sun AU - Haitao Chen AU - Ning Zhang AU - Shuqi Wang PY - 2024 JO - Food Chemistry: X DO - 10.1016/j.fochx.2024.101201 UR - https://doi.org/10.1016/j.fochx.2024.101201 ER -
APA
Tian, Z., Dong, T., Wang, S., Sun, J., Chen, H., Zhang, N., & Wang, S. (2024). A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2024.101201
Source records
- crossref · retrieved 2026-09-25T08:47:42.869Z