Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods

The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the mo...

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Detalles Bibliográficos
Autores principales: Zhang, Wengang, Yang, Xijuan, Zhang, Jie, Lan, Yongli, Dang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252761/
https://www.ncbi.nlm.nih.gov/pubmed/37297381
http://dx.doi.org/10.3390/foods12112137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252761/
https://www.ncbi.nlm.nih.gov/pubmed/37297381
http://dx.doi.org/10.3390/foods12112137

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