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Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
BACKGROUND: Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat across th...
Gardado en:
| Publicado en: | Chem Cent J |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer International Publishing
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5915981/ https://ncbi.nlm.nih.gov/pubmed/29691719 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13065-018-0413-6 |
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