Thermal degradation pathways of rapeseed aliphatic glucosinolates and flavor characteristics of volatile products.
- DOI
- 10.1016/j.foodchem.2026.151042
- Published
- 2026 Sep 10
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151042,
title = {Thermal degradation pathways of rapeseed aliphatic glucosinolates and flavor characteristics of volatile products.},
author = {Zhou Q and Lin Y and Li W and Jia X and Huang F},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151042},
url = {https://doi.org/10.1016/j.foodchem.2026.151042}
}RIS
TY - JOUR TI - Thermal degradation pathways of rapeseed aliphatic glucosinolates and flavor characteristics of volatile products. AU - Zhou Q AU - Lin Y AU - Li W AU - Jia X AU - Huang F PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151042 UR - https://doi.org/10.1016/j.foodchem.2026.151042 ER -
APA
Q, Z., Y, L., W, L., X, J., & F, H. (2026). Thermal degradation pathways of rapeseed aliphatic glucosinolates and flavor characteristics of volatile products.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151042
Source records
- pubmed · retrieved 2026-09-26T17:45:12.069Z