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Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception
Raw or minimally processed vegetables are popular for health reasons and for their unique textural and flavor attributes. While many aroma volatiles are produced in situ when plant tissues are mechanically disrupted, enzymes expressed in bacteria in oral microbiota such as cysteine-β-lyase (EC 4.4.1...
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| Publicado no: | Heliyon |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6304465/ https://ncbi.nlm.nih.gov/pubmed/30603687 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2018.e01045 |
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