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Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters
Volatile compounds of 7 commercial fermentation starters, including 4 traditional nuruk, 2 ipguk, and 1 crude amylolytic enzyme, were extracted using solvent-assisted flavor evaporation (SAFE), and extracts were analyzed using GC-MS. A total of 70 volatile compounds, including 4 esters, 10 acids, 16...
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| Izdano u: | Food Sci Biotechnol |
|---|---|
| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The Korean Society of Food Science and Technology
2016
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049198/ https://ncbi.nlm.nih.gov/pubmed/30263282 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0054-2 |
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