ShareEffect of freezing, freeze-drying, and air-drying on odour of chive characterized by headspace gas chromatography and sensory analyses.
Author(s) : LEINO M. E.
Type of article: Article
Summary
Influence of these treatments on the content in 27 volatile compounds. The content in disulphide is lower in frozen, freeze-dried and air-dried chive. Freezing and drying alter odour intensity.
Details
- Original title: Effect of freezing, freeze-drying, and air-drying on odour of chive characterized by headspace gas chromatography and sensory analyses.
- Record ID : 1993-2069
- Languages: English
- Source: J. agric. Food Chem. - vol. 40 - n. 8
- Publication date: 1992
Links
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