The ISOLATION and IDENTIFICATION of the FLAVOR of ROASTED SESAME SEEDS

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The ISOLATION and IDENTIFICATION of the FLAVOR of ROASTED SESAME SEEDS
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It was a rapid and effective way of isolation of flavor to apply headspace method by using porapak as an absorbent for concentrating aromas from crushed roasted sesame seeds at room temperature. After desorption by heating the absorbent in a specialy desi

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Tang Jian Shen Luopuan Yang Li. The ISOLATION and IDENTIFICATION of the FLAVOR of ROASTED SESAME SEEDS[J]. Journal of Food Science and Biotechnology,1987,6(3).

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

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Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

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