Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equival...

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Detalles Bibliográficos
Autores principales: Liu, Tian-Tian, Xia, Ning, Wang, Qin-Zhi, Chen, De-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722521/
https://www.ncbi.nlm.nih.gov/pubmed/31394849
http://dx.doi.org/10.3390/foods8080324

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722521/
https://www.ncbi.nlm.nih.gov/pubmed/31394849
http://dx.doi.org/10.3390/foods8080324

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