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Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry Analysis of Volatile Compounds in Pineapple Breads

Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed s...

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保存先:
書誌詳細
主要な著者: Seye Lasekan, Kalla Reddi Mohan Naidu, Ola Lasekan, Saw Ying
フォーマット: Artigo
言語:Inglês
出版事項: MDPI AG 2012-11-01
シリーズ:Molecules
主題:
オンライン・アクセス:http://www.mdpi.com/1420-3049/17/12/13795
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