Bitter-Tasting and Kokumi-Enhancing Molecules in Thermally Processed Avocado (Persea americana Mill.)
Author:
Affiliation:
1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf103848p
Reference40 articles.
1. HEAT-INDUCED OFF-FLAVOR IN AVOCADO FLESH
2. Isolation of unpleasant flavor compounds in the avocado (Persea americana)
3. COMPOUNDS CONTRIBUTING TO HEAT-INDUCED BITTER OFF-FLAVOR IN AVOCADO
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