Characterisation of odour active compounds along extraction process from pea flour to pea protein extract-Reference-Cited by-同舟云学术

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

Published:2013-08 Issue:1 Volume:53 Page:31-41
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Murat Chloé,Bard Marie-Hélène,Dhalleine Claire,Cayot Nathalie

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. Volatile compounds of shea butter samples made under different production conditions in western, central and eastern Africa;Bail;Journal of Food Composition and Analysis,2009

4. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus;Beck;Enzyme and Microbial Technology,2002

5. The VIDEO-Sniff method, a new approach for the “Vocabulary-Intensity-Duration” study of “Elementary Odours” perceived by gas-chromatography-olfaction;Berdagué,2004

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