טוען...
Impact of capsaicin on aroma release and perception from flavoured solutions
Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Fla...
שמור ב:
| הוצא לאור ב: | Lebensm Wiss Technol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Academic Press, etc
2021
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7829613/ https://ncbi.nlm.nih.gov/pubmed/33658727 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.lwt.2020.110613 |
| תגים: |
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