Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble suga...

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Detalles Bibliográficos
Autores principales: Guo, Luping, Huang, Lu, Cheng, Xi, Gao, Yuan, Zhang, Xiaoyan, Yuan, Xingxing, Xue, Chenchen, Chen, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839288/
https://www.ncbi.nlm.nih.gov/pubmed/35164204
http://dx.doi.org/10.3390/molecules27030939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839288/
https://www.ncbi.nlm.nih.gov/pubmed/35164204
http://dx.doi.org/10.3390/molecules27030939

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