Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions

Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer’s rice,...

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Detalles Bibliográficos
Autores principales: Di Donfrancesco, Brizio, Koppel, Kadri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152749/
https://www.ncbi.nlm.nih.gov/pubmed/28629123
http://dx.doi.org/10.3390/molecules22061012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152749/
https://www.ncbi.nlm.nih.gov/pubmed/28629123
http://dx.doi.org/10.3390/molecules22061012

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