Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
1. Spargelanbau, grundlagen für eine erfolgreiche produktion und vermarktung;Brückner,2008
2. Correlation between sugar and saponin contents and sensory attributes of white asparagus;Brückner;Journal für Verbraucherschutz und Lebensmittelsicherheit,2010
3. Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.);Dawid;Journal of Agriculture and Food Chemistry,2012
4. Structural and sensory characterisation of bitter tasting steroidal saponins from asparagus spears (Asparagus officinalis L.);Dawid;Journal of Agriculture and Food Chemistry,2012
5. Sensory-directed identification of b-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth;Dunkel;Journal of Agriculture and Food Chemistry,2009
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