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Food Reviews International Volume 7, 1991 - Issue 4
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Original Articles

Aromatic plant materials in Chinese foods and beverages

Rui‐Kun Wu Scientific Research Institute of Fragrance and Flavor Industry, Ministry of Light Industry, Shanghai, People's Republic of China
Pages 417-443 | Published online: 03 Nov 2009

Citations (3)

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K.C. Wong, S.G. Chee & C.H. Tan. (1996) Volatile Constituents of the Fruit of Zizyphus jujuba Mill. var. inermis (Bge.) Rehd.. Journal of Essential Oil Research 8:3, pages 323-326.
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Articles from other publishers (2)

Hafiz Arbab Sakandar, Raza Hussain, Qaiser Farid Khan & Heping Zhang. (2020) Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review. Food Research International 138, pages 109830.
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Bhaskar Protim Mahanta, Neelav Sarma, Phirose Kemprai, Twahira Begum, Lakshi Saikia, Mohan Lal & Saikat Haldar. (2020) Hydrodistillation based multifaceted value addition to Kaempferia galanga L. leaves, an agricultural residue. Industrial Crops and Products 154, pages 112642.
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