Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK be...
Uloženo v:
| Hlavní autoři: | , , , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2024-03-01
|
| Edice: | Food Chemistry: X |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2590157524000488 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|