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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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Detalles Bibliográficos
Publicado en:Molecules
Main Authors: Ying, Saw, Lasekan, Ola, Naidu, Kalla Reddi Mohan, Lasekan, Seye
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2012
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Acceso en liña: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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