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Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being eaten. The desirable aromas are created by the Maillard and lipid oxidation reactions. Increasing the volatiles created by...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670587/ https://www.ncbi.nlm.nih.gov/pubmed/38002212 http://dx.doi.org/10.3390/foods12224155 |