SENSORY CHARACTERISTICS OF COMBINATIONS OF CHEMICALS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2006.00067.x/fullpdf
Reference22 articles.
1. Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries
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4. Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein Isolates
5. Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish and runner peanuts
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