Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Published 2020 View Full Article

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Title
Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 9, Pages 2718-2727
Publisher
American Chemical Society (ACS)
Online
2020-02-04
DOI
10.1021/acs.jafc.9b07711

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