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Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids
Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and...
Shranjeno v:
| izdano v: | Molecules |
|---|---|
| Main Authors: | , , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2018
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6100464/ https://ncbi.nlm.nih.gov/pubmed/29843477 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23061299 |
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