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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Bibliographic Details
Main Authors: Pronprapa Wongfhun, Michael H. Gordon, Arunee Apichartsrangkoon
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70349823666&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50489
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Institution: Chiang Mai University