Загрузка...
Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description by electronic-tongue, and chemical characteristics in Perilla frutescens Britton var. acuta Kudo after roasting at 150 °C...
Сохранить в:
| Опубликовано в: : | Molecules |
|---|---|
| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2019
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6479574/ https://ncbi.nlm.nih.gov/pubmed/30965657 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24071374 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|