The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment
C. Pérez-Santaescolástica, Ann De Winne, Jolien Devaere, Ilse Fraeye
Topics & Concepts
Maillard reactionFlavourRoastingChemistryLipid oxidationFood scienceInsectOrganic chemistryBotanyBiologyAntioxidantPhysical chemistryInsect Utilization and EffectsAnimal and Plant Science EducationBee Products Chemical Analysis