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Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alk...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10141849/ https://www.ncbi.nlm.nih.gov/pubmed/37110532 http://dx.doi.org/10.3390/molecules28083298 |