Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis

In order to fulfill the objective of the comparative flavor profiling of hot and cold serving, different concentrations of hot (hot infusion) and cold (boiled and cold serving) roasted-steamed-germinated wheat beverages were prepared in order to explore the comparative profile of the amino acids, vo...

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Detalles Bibliográficos
Autores principales: Aung, Thinzar, Kim, Bo Ram, Kim, Mi Jeong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562885/
https://www.ncbi.nlm.nih.gov/pubmed/36230174
http://dx.doi.org/10.3390/foods11193099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562885/
https://www.ncbi.nlm.nih.gov/pubmed/36230174
http://dx.doi.org/10.3390/foods11193099

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