QR Kodea

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances gene...

Deskribapen osoa

Gorde:
Egile Nagusiak: Zebin Weng, Lu Sun, Fang Wang, Xiaonan Sui, Yong Fang, Xiaozhi Tang, Xinchun Shen
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2021-12-01
Saila:Food Chemistry: X
Gaiak:
Soybean protein
Flavor
E-nose
E-tongue
HS-SPME-GC–MS
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S2590157521000298
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak