Cargando…
Analysis and application evaluation of the flavour-precursor and volatile-aroma-component differences between waste tobacco stems
The development and utilization of waste resources have important scientific significance and social value. As a renewable and clean resource, the flavour components of waste tobacco stems (WTS) make a significant contribution to the development of waste resources. To evaluate the industrial applica...
Autores principales: | Fan, Xing, Zi, Wenhua, Ao, Jincheng, Li, Boyu, Qiao, Junfeng, Wang, Yong, Nong, Yonghong |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9508418/ https://www.ncbi.nlm.nih.gov/pubmed/36164536 http://dx.doi.org/10.1016/j.heliyon.2022.e10658 |
Ejemplares similares
-
Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice
por: Pei, Longying, et al.
Publicado: (2023) -
Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors
por: Qin, Gaihua, et al.
Publicado: (2014) -
Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
por: Zhang, Yan, et al.
Publicado: (2010) -
Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘Tainong’ and ‘Hongyu’ during Storage
por: Xie, Huiwen, et al.
Publicado: (2023) -
The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment
por: Rodríguez-Lorenzo, Maite, et al.
Publicado: (2023)