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Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting
Publikováno v:
Food research international (Ottawa, Ont.). 107
With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel ro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c021b7b5bff66a6c5442f4bbec6fc976
https://pubmed.ncbi.nlm.nih.gov/29580475
https://pubmed.ncbi.nlm.nih.gov/29580475
