GC data of volatile organic compounds during enzymolysis and other data

Published: 03-12-2020| Version 1 | DOI: 10.17632/yymcmw4hhm.1
Contributor:
Li Zhang

Description

The data includes three parts: 1. Formula of E-tongue standard solution. This was used to track the changes of taste by E-tongue. 2. Free amino acids content and composition in different samples. This was used to compare the enzymatic hydrolysis results of three enzymes. 3. GC data of volatile organic compounds during enzymolysis of three enzymes. This was used for flavor analysis during enzymolysis.

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