A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds

Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading to undesirable odour formation. This study aimed to characterise the volatile and fatty acid profiles of eleven types of legumes using headspace solid-phase microextraction gas chromatograp...

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Detalles Bibliográficos
Autores principales: Khrisanapant, Prit, Kebede, Biniam, Leong, Sze Ying, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963610/
https://www.ncbi.nlm.nih.gov/pubmed/31817745
http://dx.doi.org/10.3390/foods8120651

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963610/
https://www.ncbi.nlm.nih.gov/pubmed/31817745
http://dx.doi.org/10.3390/foods8120651

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