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

标题
Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 9, Pages 2718-2727
出版商
American Chemical Society (ACS)
发表日期
2020-02-04
DOI
10.1021/acs.jafc.9b07711

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