HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours

Published 2018 View Full Article

Authors

Keywords

Germination, Pulse, Beany flavor, Gluten-free, Hexanal, Chemometric

Journal

FOOD CHEMISTRY

Volume 280, Issue -, Pages 83-95

Publisher

Elsevier BV

Online

2018-12-20

DOI

10.1016/j.foodchem.2018.12.048

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