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
journal volume number month
vol. 8
year of publication
2023
pages
art. 100243, 14 p. : ill
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
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21101060444
https://www.scopus.com/record/display.uri?eid=2-s2.0-85163989932&origin=inward&txGid=83d2241adfcfd5fc99e25d9c42c4fc5a
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2023
https://www.webofscience.com/wos/woscc/full-record/WOS:001029559200001
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise