Código QR (código de barras bidimensional)

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...

Fuld beskrivelse

Na minha lista:
Principais autores: Jinyan Li, Wenfeng Zheng, Weina Zhou, Zhe Wang, Junlong Hu, Zhiyong Liu, Hui Feng, Yun Zhang
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2024-10-01
Serier:Food Chemistry: X
Fag:
Pak choi
Volatiles
Aroma
Untargeted metabolome profiling
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157524006540
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker