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Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices
Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high‐performance liquid chromatography. Cluster analysis was...
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| Publicado en: | Food Sci Nutr |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382152/ https://ncbi.nlm.nih.gov/pubmed/32724640 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1667 |
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