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Updated: Sep 16, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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基于坚果的牛奶咖啡的物理化学特性和感官属性

Woorin Lee1, Hyunwoo Ahn1, Jonggab Yim1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, 10326, Gyeonggi-do, Republic of Korea.

Scientific reports
|July 7, 2025
PubMed
概括

植物性坚果牛奶,比如果仁,提供了一个更健康,环保的咖啡替代品. 这些素食咖啡与传统乳制品相比,具有更高的不和脂肪酸和抗氧化活性.

关键词:
具有抗氧化活性的抗氧化剂.脂肪酸是一种脂肪酸.基于坚果的牛奶咖啡颗粒大小 颗粒大小感官属性 感官属性 感官属性粘度 粘度 粘度 是一种挥发性化合物 挥发性化合物

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