Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC‐E‐nose, HS‐SPME‐GC‐MS, and HS‐GC‐IMS

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Longbei Xiang, Bo Jiang, Rong Wei, Ziqun Xiao, Ran Zhang
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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