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Moisture absorption and dynamic flavor changes in hydrolysed and freeze-dried pine nut (Pinus koraiensis) by-products

Songyi Lin1, Ruiwen Yang2, Sheng Cheng3

  • 1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Food Research International (Ottawa, Ont.)
|February 2, 2018
PubMed

Keywords:
Flavor compoundsMoisture absorptionPine nut protein hydrolysate powderStorage process

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