Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry
Siddharth Sharan, Gabriela Zanghelini, Aurélia Pernin, Nicolas Descharles, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Marie‐Noëlle Maillard, Anne Saint‐Eve
Topics & Concepts
IngredientFlavorChemistryOdorAromaActive ingredientMaillard reactionFood scienceLipid oxidationSugarOrganic chemistryAntioxidantBiologyBioinformaticsProteins in Food SystemsAnimal Nutrition and PhysiologyCassava research and cyanide