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Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology
Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. Using respon...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Prev Nutr Food Sci |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
The Korean Society of Food Science and Nutrition
2018
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342533/ https://ncbi.nlm.nih.gov/pubmed/30675466 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2018.23.4.356 |
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