Sensory Metabolite Profiling in a Date Pit Based Coffee Substitute and in Response to Roasting as Analyzed via Mass Spectrometry Based Metabolomics
通过基于质谱的代谢组学分析枣核咖啡替代品中的感官代谢物分析及其对烘焙的响应
期刊:Molecules
影响因子:4.2
doi:10.3390/molecules24183377
Mohamed A Farag, Asmaa M Otify, Aly M El-Sayed, Camilia G Michel, Shaimaa A ElShebiney, Anja Ehrlich, Ludger A Wessjohann
