Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model
作者： Leila Queiroz Zepka , Deborah S. Garruti , Karina L. Sampaio , Adriana Zerlotti Mercadante , Maria Aparecida A.P. Da Silva
DOI: 10.1016/J.FOODRES.2013.12.015
关键词: Aroma 、 Mass spectrometry 、 Carotenoid 、 Flavour 、 Gas chromatography 、 High-performance liquid chromatography 、 Anacardium 、 Chromatography 、 Naphthalene 、 Chemistry
摘要: … juice, the exotic and highly appreciated aroma and flavour of the beverage loses their sensory quality, decreasing juice … in the juice sensory attributes, the formation of aroma volatiles …
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sci-hub.se 参考文章(24)
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