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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...
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| 發表在: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2019
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| 主題: | |
| 在線閱讀: | 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 |
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