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A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein.
Molecules. 2021 Jul 5;26(13):4104. doi: 10.3390/molecules26134104.
Molecules. 2021.
PMID: 34279444
Free PMC article.
Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein.
Yen PP, Pratap-Singh A.
Yen PP, et al.
J Sci Food Agric. 2021 Jan 15;101(1):167-178. doi: 10.1002/jsfa.10627. Epub 2020 Aug 3.
J Sci Food Agric. 2021.
PMID: 32613616
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