Characterization of volatile aroma compounds in pak choi
Aroma is a key sensory factor in the flavor evaluation of pak choi (Brassica rapa L. ssp. chinensis var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) have unique aroma characteristics, but the chemical profiles of these aromas are unknown. Here, the aroma profiles of three...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2024-10-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157524006540 |
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