A carregar...
Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches
To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chroma...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8306071/ https://ncbi.nlm.nih.gov/pubmed/34203147 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071492 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|