Analysis of flavor and widely metabolomics differences in black sesame before and after processing
The objective of this study was to determine the differences of aroma and taste in three black sesame originsbefore and after processing via flavor and widely metabolomics. By analyzing the sensory characteristics and metabolites of raw and treated black sesame from China, Vietnam, and Myanmar, trea...
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
KeAi Communications Co., Ltd.
2024-03-01
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| Saila: | Oil Crop Science |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S2096242824000083 |