Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances gene...

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Detalles Bibliográficos
Autores principales: Weng, Zebin, Sun, Lu, Wang, Fang, Sui, Xiaonan, Fang, Yong, Tang, Xiaozhi, Shen, Xinchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(s) from the Special Issue on 5th International Symposium on Phytochemicals in Medicine and Food by Shao-Ping Nie and Jiaoyan Ren Ren
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8523844/
https://www.ncbi.nlm.nih.gov/pubmed/34704014
http://dx.doi.org/10.1016/j.fochx.2021.100141

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8523844/
https://www.ncbi.nlm.nih.gov/pubmed/34704014
http://dx.doi.org/10.1016/j.fochx.2021.100141

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