Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process

This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description by electronic-tongue, and chemical characteristics in Perilla frutescens Britton var. acuta Kudo after roasting at 150 °C...

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Detalles Bibliográficos
Autores principales: Lee, Jookyeong, Kim, Da-Som, Cho, Jinju, Hong, Seong Jun, Pan, Jeong Hoon, Kim, Jae Kyeom, Shin, Eui-Cheol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479574/
https://www.ncbi.nlm.nih.gov/pubmed/30965657
http://dx.doi.org/10.3390/molecules24071374

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479574/
https://www.ncbi.nlm.nih.gov/pubmed/30965657
http://dx.doi.org/10.3390/molecules24071374

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