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Jinjin Su

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Articles by Jinjin Su

The Influence of Lentinus edodes Stems Powder on the Physicochemical, Sensory Properties and Volatile Flavor Compounds of Wheat Flour Cookies

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By Jinjin Su, Huajin Zeng, Lingbo Qu, Ran Yang
| Wiley Online Library Verified
Conflicts of Interest The authors declare no conflicts of interest. References , , and . 2010. “Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality.” Cereal Chemistry 87, no. 5: 454–460. https://doi.org/10.1094/CCHEM-01-10-0012. , , and . 2019. “Antioxidative, Sensory and Volatile Profiles of Cookies Enriched With Freeze-Dried Japanese Quince (Chaenomeles japonica) Fruits.” Food Chemistry 286: 376–387. http://doi.org/10.1016/j.foodchem.2019.02.029. , , and . 2020.
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