Volatile Flavor Profile and Sensory Properties of Vegetable Soybean.

Guo, Luping; Huang, Lu; Cheng, Xi; Gao, Yuan; Zhang, Xiaoyan; Yuan, Xingxing; Xue, Chenchen; Chen, Xin

Guo, Luping; Huang, Lu; Cheng, Xi; Gao, Yuan; Zhang, Xiaoyan; Yuan, Xingxing; Xue, Chenchen; Chen, Xin.

Afiliación

Guo L; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Huang L; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Cheng X; Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Gao Y; Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
Zhang X; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Yuan X; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Xue C; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Chen X; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.

Molecules ; 27(3)2022 Jan 29.

Article en En | MEDLINE | ID: mdl-35164204

Asunto(s)

Glycine max/química; Gusto; Verduras/química; Volatilización

Palabras clave

HS-SPME-GC-MS; electronic tongue; sensory properties; vegetable soybean; volatile flavor profile

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Glycine max / Gusto / Verduras Tipo de estudio: Prognostic_studies Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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