Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference67 articles.
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1. Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation;Journal of Food Science;2024-06-14
2. Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach;Food Chemistry;2024-03
3. Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor);Food Chemistry;2023-11
4. The challenge of breeding for reduced off-flavor in faba bean ingredients;Frontiers in Plant Science;2023-10-30
5. Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction;Metabolites;2023-08-21
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