Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: effect on taste and flavor assessed by e-senses in relation to phenolic compounds
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Title
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: effect on taste and flavor assessed by e-senses in relation to phenolic compounds
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2022-07-13
DOI
10.1007/s00217-022-04066-z
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