Author:
Akkad Rami,Buchko Amanda,Johnston Stuart P.,Han Jay,House James D.,Curtis Jonathan M.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference33 articles.
1. Acree, T., & Arn, H. (2004). Odors. Retrieved from Flavornet and human odor space: http://www.flavornet.org/flavornet.html.
2. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties;Afify;Asian Pacific Journal of Tropical Biomedicine,2012
3. Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada;Akkad;Food Research International,2019
4. Colormetric method for the determination of lipoxygenase activity;Anthon;Journal of Agricultural and Food Chemistry,2001
5. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing;Azarnia;Food Chemistry,2011