SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS 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.2004.tb00133.x/fullpdf
Reference20 articles.
1. Studies on Flavor Components in Soybean
2. The formation of 1-octen-3-ol in soybeans during soaking
3. Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein Isolates
4. Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish and runner peanuts
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