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- W2385455810 abstract "Free amino acids and volatile flavour components of four sufu brands were analyzed by HPLC,and headspace solid-phase microextraction combined with GC-MS.Results showed that some differences of the proportion and total content of free amino acids were existed among four brands,in which the content of Glu,Ser,Thr,Pro,Cys,Trp had great difference.A total of 109 volatile components were identified by GC-MS,except Ethyl Alcohol,Ethyl Palmitate,Ethyl Linoleate and Ethyl Oleate,there were some differences in the constituent and quantity of volatile among the four products." @default.
- W2385455810 created "2016-06-24" @default.
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- W2385455810 date "2012-01-01" @default.
- W2385455810 modified "2023-09-23" @default.
- W2385455810 title "Comparison of flavour components among different white sufu brands" @default.
- W2385455810 hasPublicationYear "2012" @default.
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