Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices
The flavour characteristics of fresh and processed pennywort juices treated by pasteurisation, sterilisation and high pressure processing (HPP) were investigated by using solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Sesquiterpene hydrocarbons comprise the major cl...
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| 格式: | 雜誌 |
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2017
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70349823666&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/43336 |
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