Effect of oxygen and free fatty acids on cucumber flavour generation
A real time monitoring of key flavour volatile compounds released during the cucumber tissue disruption was measured by Atmospheric Pressure Chemical Ionisation-Mass Spectrometry (APCI-MS). The rapid generation of C-6 and C-9 aldehydes in cucumber was prevented by macerating under nitrogen atmospher...
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| Main Authors: | , , , |
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| 格式: | Conference or Workshop Item |
| 語言: | English |
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2014
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| 在線閱讀: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84879913252&partnerID=40&md5=c89d9e271979952a982343b54e50ee2a http://cmuir.cmu.ac.th/handle/6653943832/674 |
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