Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

Published 2020 View Full Article

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Title
Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals
Authors
Keywords
Germination, Pulse seeds, Plant protein, Electron paramagnetic resonance, Beany-related odor, Chemometric
Journal
FOOD CHEMISTRY
Volume 314, Issue -, Pages 126184
Publisher
Elsevier BV
Online
2020-01-11
DOI
10.1016/j.foodchem.2020.126184

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