Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

Published 2018 View Full Article

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Title
Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach
Authors
Keywords
Beans, Aging, Cooking, Volatile compounds, Marker compounds, Maillard reactions
Journal
FOOD CHEMISTRY
Volume 275, Issue -, Pages 224-238
Publisher
Elsevier BV
Online
2018-09-15
DOI
10.1016/j.foodchem.2018.09.080

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