Загрузка...
Flavouring compounds in Indian potato snacks
Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5′-monophosphate (GMP) and adenosine 5′-monophosphate (AMP)...
Сохранить в:
| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2015
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648868/ https://ncbi.nlm.nih.gov/pubmed/26604408 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1888-y |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|