Metabolomics and flavoromics analysis of chemical constituent changes during roasting of germinated Sacha inchi (Plukenetia volubilis L.)

This study examined the changes in metabolites together with the flavor profiles of germinated Sacha inchi seeds during roasting by using gas chromatography. The results indicated that roasting partially increased the browning index, amino acid levels, total phenolic content, and antioxidant capacit...

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Detalles Bibliográficos
Autores principales: Keawkim, Kannika, Na Jom, Kriskamol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532733/
https://www.ncbi.nlm.nih.gov/pubmed/36211732
http://dx.doi.org/10.1016/j.fochx.2022.100399

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532733/
https://www.ncbi.nlm.nih.gov/pubmed/36211732
http://dx.doi.org/10.1016/j.fochx.2022.100399

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