Wasabia koreana Nakai: A Preliminary Study on Nutrients and Chemical Compounds That May Impact Sensory Properties

In this study, the nutritional, functional, and chemical measurements of sensory attributes of different parts of wasabi, namely, leaf, petiole, and rhizome, were investigated. Proximate composition analysis showed the presence of high amounts of carbohydrates in the rhizome and amino acid compositi...

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Detalles Bibliográficos
Autores principales: Kim, Da-Som, Kim, Hoe Sung, Lee, Jookyeong, Pan, Jeong Hoon, Kim, Young Jun, Kim, Jae Kyeom, Woo, Seongmin, Shin, Eui-Cheol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222475/
https://www.ncbi.nlm.nih.gov/pubmed/30274347
http://dx.doi.org/10.3390/molecules23102512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222475/
https://www.ncbi.nlm.nih.gov/pubmed/30274347
http://dx.doi.org/10.3390/molecules23102512

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