Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review-Reference-Cited by-同舟云学术

Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review

Published:2022-04-06 Issue:15 Volume:70 Page:4493-4508
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fischer Estelle¹,Cayot Nathalie¹,Cachon Rémy¹^ORCID

Affiliation:

1. Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France

Funder

European Regional Development Fund

Roquette Freres S.A.

Regional Council of Bourgogne ? Franche Comt?

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c07505

Reference125 articles.

1. Pois─Les espèces cultivées─Cultures & utilisation; Terres Univia, http://www.terresunivia.fr/cultures-utilisation/les-especes-cultivees/pois (accessed October 4, 2018).

2. SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS

3. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

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