Código QR (código de barras bidimensional)

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the E-nose analysis. Organic acids and amino acids were quantified, and their ass...

ver descrição completa

Na minha lista:
Principais autores: Xuemei Cai, Kaixian Zhu, Wanli Li, Yiqin Peng, Yuwen Yi, Mingfeng Qiao, Yu Fu
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2024-06-01
coleção:Food Chemistry: X
Assuntos:
Radish
GC/IMS
E-nose
E-tongue
Volatile compounds
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157524003067
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados