Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk-Reference-Cited by-同舟云学术

Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk

Published:2021-04 Issue: Volume:140 Page:110606
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Clemente-Villalba Jesús,Cano-Lamadrid Marina,Issa-Issa Hanán,Hurtado Pablo,Hernández Francisca,Carbonell-Barrachina Ángel A.,López-Lluch David

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria;Adejuyitan;African Journal of Food Science,2009

2. Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes;Alonso;European Food Research and Technology,2009

3. How a Spanish group of millennial generation perceives the commercial novel smoothies?;Cano-Lamadrid;Foods,2020

4. Analysis of volatile components derived from raw and roasted earth-almond (Cyperus esculentus L.);Cantalejo;Journal of Agricultural and Food Chemistry,1997

5. The phytochemical composition and some biochemical effects of Nigerian tigernut (Cyperus esculentus L.) tuber;Chukwuma;Pakistan Journal of Nutrition,2010

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