Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
Abstract Background Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2018-04-01
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| Series: | Chemistry Central Journal |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s13065-018-0413-6 |