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pro vyhledávání: '"Lijjiao Fan"'
Autor:
Xinyang Liu, Shihao Wang, Meifan Pan, Ailing Tian, Kaixuan Chen, Wenwen Qu, Wenkai Zhou, Yarui Zhou, Lijjiao Fan, Cong Zhao, Lingyun Qu, Qiangwei Liu, Saihan Wang, Chuanxu Zheng, Lili Zheng, Feng Zhong, Lirong Xu, Aiguo Ma
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101652- (2024)
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The
Externí odkaz:
https://doaj.org/article/8a727cdd18c9494aac2aa87495daf45e
