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Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes
The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200 °C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography–mass spectrometry (GC-MS). In the tested material, 4...
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| 出版年: | Molecules |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8124484/ https://ncbi.nlm.nih.gov/pubmed/34064526 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26092697 |
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