Unraveling the effects of drying techniques on chaya leaves: Metabolomics analysis of nonvolatile and volatile metabolites, umami taste, and antioxidant capacity
Nuti Hutasingh, Apinya Tubtimrattana, Pornkanok Pongpamorn, Putthamas Pewlong, Atchara Paemanee, Nat Tansrisawad, Ubonrat Siripatrawan, Supaart Sirikantaramas
Topics & Concepts
UmamiMetabolomicsChemistryTasteFood scienceAntioxidantAntioxidant capacityRoastingBiochemistryChromatographyPhysical chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies