使:

Wasin Pattaraprachyakul1, Ruengwit Sawangkeaw2, Somkiat Ngamprasertsith3

  • 1Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand.

PubMed
概括

从有缺陷的豆中提取的咖啡油,使用超临界二氧化碳进行优化,含有关键的挥发性芳香化合物. 这项研究显示了使用有缺陷的豆油作为天然调味剂的潜力.

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