HIGHLIGHTS
- who: Qian Wu from the AandF University, China have published the article: Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies, in the Journal: (JOURNAL)
- what: 3.8.2 Gas quality measurement Volatile flavor compounds were further analyzed and identified using GC-MS to determine changes in flavor components with or without LSOPC.
- how: The final results were examined using the TPA software. Data were analyzed using SPSS 21.0 (expressed as mean u00b1 SD) and Frontiers in Nutrition frontiersin.org 10.3389/fnut.2022.1064188 were applied.
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