Загрузка...
Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass...
Сохранить в:
| Опубликовано в: : | Sci Rep |
|---|---|
| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Nature Publishing Group UK
2019
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6683164/ https://ncbi.nlm.nih.gov/pubmed/31383910 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-47811-3 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|