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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| 格式: | Book Series |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879913252&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/61990 |
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