The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley
As the traditional staple food for Tibetan people in northwest China, Tsamba is the main processing product of highland barley and roasting is the key processing step to determine the flavor of Tsamba. In this study, non-targeted metabonomics were employed to analyze the changes of non-volatile and...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003712 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!