Work

The effect of thermal processing conditions on flavor compounds and active components in Peony seed kernels

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70403

Authors: Guoyong Guo, Xin Zhang, Chuang Xu, Daocheng Lin, Ye Yue, Shang Jia, Bo Zhang, Zhanzhong Wang

Institutions: Tianjin University, Hebei University of Technology

Language: English

Topic: Agricultural and Biological Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4417485737

FWCI:

Cites: 48

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