Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference
- 1 December 2020
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 333, 127469
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China
- Fundamental Research Funds for the Central Universities
- Natural Science Foundation of Jiangsu Province
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