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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2014
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| Materias: | |
| 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 |