Effect of temperature, pH, and food additives on tomato product volatile levels
Temperature, NaCl, pH, pectin, protein, sucrose, and oil were varied in tomato juice, as a model for flavored tomato sauces, to determine the effect on volatile levels. The headspace concentrations of different tomato juice samples were measured by selected ion flow tube-mass spectrometry (SIFT-MS)....
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| Principais autores: | , |
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| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2016
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| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/11362 |
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