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Autor:
Erh-Kang Luo, Chun-Ting Lin, Chao-Kai Chang, Nai-Wen Tsao, Chih-Yao Hou, Sheng-Yang Wang, Min-Hung Chen, Sheng-Yen Tsai, Chang-Wei Hsieh
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101817- (2024)
Atemoya (Annona cherimola × Annona squamosa) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orth
Externí odkaz:
https://doaj.org/article/6873a76a28714f75b9996ae0d12518d2
