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Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting |
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| Authors: | Wencan Zhang Fangju Zhao Tiankui Yang Feifei Zhao Shaoquan Liu |
| Affiliation: | 1. Department of Chemistry, National University of Singapore, Singapore;2. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China;3. National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China |
| Abstract: | |
| Keywords: | Celluclast roasting Maillard reaction caramelization O‐heterocyclic compounds principal component analysis (PCA) |