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Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure. Preferably, the extraction method should yie...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230502/ https://www.ncbi.nlm.nih.gov/pubmed/32244395 http://dx.doi.org/10.3390/foods9040398 |