print

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

author
Zhogoleva, Aleksandra
Alas, Maria
Rosenvald, Sirli
statement of authorship
Aleksandra Zhogoleva, Maria Alas, Sirli Rosenvald
source
Future foods
publisher
Elsevier B.V.
journal volume number month
vol. 8
year of publication
2023
pages
art. 100243
url
https://doi.org/10.1016/j.fufo.2023.100243
subject term
sensorid
analüüs
hernes
taimsed valgud
keyword
sensory analysis
GC-O
GC-MS
pea protein
methoxypyrazines
ISSN
2666-8335
notes
Bibliogr.: 50 ref
Open Access
Open Access (kuldne)
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
Scopus
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise
Zhogoleva, A., Alas, M., Rosenvald, S. Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes // Future foods (2023) vol. 8, art. 100243. https://doi.org/10.1016/j.fufo.2023.100243