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pro vyhledávání: '"Peng-Hao Zhao"'
Autor:
Rui Wang, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101203- (2024)
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls
Externí odkaz:
https://doaj.org/article/6b8b365fc12047c2a8c0303101a7fa48