Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System
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DOI: 10.3390/foods11233869
Abstract: Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study,… read more here.
Keywords: taste compound; taste; compound generation; electronic tongue ... See more keywords