Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices

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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書目詳細資料
Main Authors:	Pronprapa Wongfhun, Michael H. Gordon, Arunee Apichartsrangkoon
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences Chemistry Medicine
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70349823666&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50489
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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