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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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Shranjeno v:
Bibliografske podrobnosti
izdano v:Molecules
Main Authors: Ying, Saw, Lasekan, Ola, Naidu, Kalla Reddi Mohan, Lasekan, Seye
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2012
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC6268537/
https://ncbi.nlm.nih.gov/pubmed/23174897
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules171213795
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