The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

The odour emitted from the high-tannin fab bean flour (Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the fl...

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Detalles Bibliográficos
Autores principales: Akkad, Rami, Kharraz, Ereddad, Han, Jay, House, James D, Curtis, Jonathan M
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGE Publications 2021
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8892053/
https://www.ncbi.nlm.nih.gov/pubmed/33653147
http://dx.doi.org/10.1177/1082013221998843

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8892053/
https://www.ncbi.nlm.nih.gov/pubmed/33653147
http://dx.doi.org/10.1177/1082013221998843

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