Study on the Mechanism of Phenylacetaldehyde Formation in a Chinese Water Chestnut-Based Medium during the Steaming Process

The white pulp of the Chinese water chestnut (CWC) is crisp and sweet with delicious flavours and is an important ingredient in many Chinese dishes. Phenylacetaldehyde is a characteristic flavoured substance produced in the steaming and cooking process of CWC. The steaming process and conditions wer...

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Detalles Bibliográficos
Autores principales: Lin, Yanan, Li, Guanli, Wu, Shujie, Li, Xiaochun, Luo, Xiujuan, Tan, Dexin, Luo, Yanghe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914596/
https://www.ncbi.nlm.nih.gov/pubmed/36766028
http://dx.doi.org/10.3390/foods12030498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914596/
https://www.ncbi.nlm.nih.gov/pubmed/36766028
http://dx.doi.org/10.3390/foods12030498

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