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Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

Caimeng Zhang, Yufei Hua, Xingfei Li, Xiangzhen Kong, Yeming Chen

2020Food Chemistry136 citationsDOI

Topics & Concepts

HexanalChemistryFlavorFood scienceAromaOdorChromatographyBiochemistryOrganic chemistryAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference | Litcius