Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes-Reference-Cited by-同舟云学术

Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

Published:2022-08 Issue: Volume:385 Page:132615
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cosson A.,Meudec E.,Ginies C.,Danel A.,Lieben P.,Descamps N.,Cheynier V.,Saint-Eve A.,Souchon I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools;Cosson;Food Chemistry,2022

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