Preparation of Peanut Flavor Using Defatted Peanut Hydrolysate
碩士 === 大葉大學 === 食品工程研究所 === 89 === Roasted peanut flavor is preferred by consumers. More than 300 volatile compounds have been identified from roasted peanut. Among the main components in peanut, amino acid, proteins, peptides, sugars and lipids were reported to be the important flavor precursors....
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/07376028406653471477 |