Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and...

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Detalles Bibliográficos
Autores principales: Lin, Hongbin, Yu, Xiaoyu, Fang, Jiaxing, Lu, Yunhao, Liu, Ping, Xing, Yage, Wang, Qin, Che, Zhenming, He, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100464/
https://www.ncbi.nlm.nih.gov/pubmed/29843477
http://dx.doi.org/10.3390/molecules23061299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100464/
https://www.ncbi.nlm.nih.gov/pubmed/29843477
http://dx.doi.org/10.3390/molecules23061299

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