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Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting

Version 2 2024-06-05, 09:32
Version 1 2021-10-21, 09:37
journal contribution
posted on 2024-06-05, 09:32 authored by J Lee, JJ Cho, SJ Hong, DS Kim, CG Boo, EC Shin
Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting

History

Journal

Journal of Food Biochemistry

Volume

44

Article number

ARTN e13344

Pagination

1-14

Location

Chichester, Eng.

Publisher DOI

ISSN

0145-8884

eISSN

1745-4514

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Issue

9

Publisher

Wiley

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    Research Publications

    Categories

    Keywords

    Science & TechnologyLife Sciences & BiomedicineBiochemistry & Molecular BiologyFood Science & Technologyelectronic tonguePlatycodon grandiflorumrootsroastingsensory propertiesSPMEvolatile compoundsANTIOXIDANT ACTIVITYESSENTIAL OILSAMINO-ACIDSPEANUT OILCLOVE3006 Food sciences

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    All Rights Reserved

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