Analysis of free amino acid content and volatile oil aroma components of Amomum tsaoko fruits and seeds before and after drying

WU Lianzhang, ZHANG Yingping, LIAO Fangping, ZHOU Jilan, HUANG Mei, YANG Yi, MU Mingxing, HE Yuqiu, HE Juncai

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 328-335.

PDF(3607 KB)
PDF(3607 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 328-335. DOI: 10.13995/j.cnki.11-1802/ts.039926

Analysis of free amino acid content and volatile oil aroma components of Amomum tsaoko fruits and seeds before and after drying

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(10): 328-335 https://doi.org/10.13995/j.cnki.11-1802/ts.039926

References

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(3607 KB)

Accesses

Citation

Detail

Sections
Recommended

/