A carregar...
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...
Na minha lista:
| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|