Characterisation of odour-active compounds in lupin flour
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference28 articles.
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4. Studies on flavour components in soybean. Part IV: Volatile neutral compounds;Arai;Agric Biol Chem,1967
5. Identification of a volatile component in soybeans that contributes to the raw bean flavour;Mattick;J Agric Food Chem,1969
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