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Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling.
Yu, Mingguang; Wan, Suyan; Song, Huanlu; Zhang, Yu; Wang, Chuanming; Wang, Hongqiang; Wang, Haowen.
Afiliação
  • Yu M; Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Wan S; Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Song H; Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Zhang Y; Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Wang C; Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China.
  • Wang H; Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China.
  • Wang H; Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China.
Molecules ; 26(19)2021 Sep 22.
Article em En | MEDLINE | ID: mdl-34641271
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Condimentos / Compostos Orgânicos Voláteis / Aromatizantes Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Condimentos / Compostos Orgânicos Voláteis / Aromatizantes Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China