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Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1375514
Abstract: ABSTRACT Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and…
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Keywords:
taste;
taste active;
active volatile;
stewing time ... See more keywords
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1
Published in 2019 at "Acta Alimentaria"
DOI: 10.1556/066.2019.48.3.5
Abstract: The volatile compounds of acerola wine were isolated by headspace–solid phase microextraction (HS-SPME) and analysed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mas...
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Keywords:
active volatile;
acerola wine;
volatile compounds;
compounds acerola ... See more keywords