Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference-Reference-Cited by-同舟云学术

Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference

Published:2024-07 Issue: Volume:445 Page:138696
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yan Lichang,Xu Ying,Yang Fan,Shi Chunhe,Liu Ye,Bi Shuang

Funder

Beijing Technology and Business University

National Natural Science Foundation of China

Publisher

Elsevier BV

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5. SlCCD1A enhances the aroma quality of tomato fruits by promoting the synthesis of carotenoid-derived volatiles;Cheng;Foods,2021

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Corrigendum to “Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference” [Food Chemistry 445(2024) 138696];Food Chemistry;2024-08

2. Application of legumes in plant-based milk alternatives: a review of limitations and solutions;Critical Reviews in Food Science and Nutrition;2024-06-17