Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency

Flavor quality of Liriopis tuber tea that was made using a steaming process was studied by measuring changes in headspace volatile compounds. Headspace volatile compounds of the prepared samples were isolated, separated and identified by the combined system of purge & trap, automatic thermal des...

Descripción completa

Detalles Bibliográficos
Autores principales: Park, Jin-Yong, Park, So-Hae, Lee, Heeseob, Lee, Yang-Bong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2014
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4287324/
https://www.ncbi.nlm.nih.gov/pubmed/25580396
http://dx.doi.org/10.3746/pnf.2014.19.4.314

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4287324/
https://www.ncbi.nlm.nih.gov/pubmed/25580396
http://dx.doi.org/10.3746/pnf.2014.19.4.314

Ejemplares similares