Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation

Author

Thinzar Aung, Bo Ram Kim, Sungmi Kim , Eui-Cheol Shin and Mi Jeong Kim

Journal

Food Science and Technology

Status

ESCI ( IF 6.91)

Vol

173

Page

114412

Year

2023

File

1-s2.0-S0023643822013470-main 2.pdf (1.2M) 1회 다운로드 DATE : 2024-01-29 11:12:42