Faba Bean Flavor Effects from Processing to Consumer Acceptability

Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and...

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Detalles Bibliográficos
Autores principales: Badjona, Abraham, Bradshaw, Robert, Millman, Caroline, Howarth, Martin, Dubey, Bipro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252661/
https://www.ncbi.nlm.nih.gov/pubmed/37297480
http://dx.doi.org/10.3390/foods12112237

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252661/
https://www.ncbi.nlm.nih.gov/pubmed/37297480
http://dx.doi.org/10.3390/foods12112237

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