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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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Duan, Wen, Huang, Yan, Xiao, Junfei, Zhang, Yuyu, Tang, Yizhuang
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2020
Subjects:
Original Research
Online Access: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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