Flavor and Sensory Characteristics of Vegetables
10.1002/9780470958346.ch3
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sg-nus-scholar.10635-775332015-02-09T08:09:09Z Flavor and Sensory Characteristics of Vegetables Ong, P.K.C. Liu, S.Q. CHEMISTRY Biogenesis of flavors in vegetables Character-impact flavor compounds - in herbs and spices Flavor and sensory characteristics of vegetables Flavor, quality attributes - determining consumer acceptance and repeat purchase of food product Flavors and sensory characteristics of vegetables - leafy and leafstalk vegetables Key flavor compounds of cabbage and brussels sprouts - dominance of sulfur volatiles Key sulfur-containing flavor compounds - in bulb vegetables Miso, type of fermented soybean paste - made in Japan Raw soybeans, beany, bitter, and astringent flavor tempeh, fermented soybean cake - originating from Indonesia 10.1002/9780470958346.ch3 Handbook of Vegetables and Vegetable Processing 59-82 2014-06-23T05:56:19Z 2014-06-23T05:56:19Z 2011-03-16 Others Ong, P.K.C.,Liu, S.Q. (2011-03-16). Flavor and Sensory Characteristics of Vegetables. Handbook of Vegetables and Vegetable Processing : 59-82. ScholarBank@NUS Repository. <a href="https://doi.org/10.1002/9780470958346.ch3" target="_blank">https://doi.org/10.1002/9780470958346.ch3</a> 9780813815411 http://scholarbank.nus.edu.sg/handle/10635/77533 NOT_IN_WOS Scopus |
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Biogenesis of flavors in vegetables Character-impact flavor compounds - in herbs and spices Flavor and sensory characteristics of vegetables Flavor, quality attributes - determining consumer acceptance and repeat purchase of food product Flavors and sensory characteristics of vegetables - leafy and leafstalk vegetables Key flavor compounds of cabbage and brussels sprouts - dominance of sulfur volatiles Key sulfur-containing flavor compounds - in bulb vegetables Miso, type of fermented soybean paste - made in Japan Raw soybeans, beany, bitter, and astringent flavor tempeh, fermented soybean cake - originating from Indonesia |
| spellingShingle |
Biogenesis of flavors in vegetables Character-impact flavor compounds - in herbs and spices Flavor and sensory characteristics of vegetables Flavor, quality attributes - determining consumer acceptance and repeat purchase of food product Flavors and sensory characteristics of vegetables - leafy and leafstalk vegetables Key flavor compounds of cabbage and brussels sprouts - dominance of sulfur volatiles Key sulfur-containing flavor compounds - in bulb vegetables Miso, type of fermented soybean paste - made in Japan Raw soybeans, beany, bitter, and astringent flavor tempeh, fermented soybean cake - originating from Indonesia Ong, P.K.C. Liu, S.Q. Flavor and Sensory Characteristics of Vegetables |
| description |
10.1002/9780470958346.ch3 |
| author2 |
CHEMISTRY |
| author_facet |
CHEMISTRY Ong, P.K.C. Liu, S.Q. |
| format |
Others |
| author |
Ong, P.K.C. Liu, S.Q. |
| author_sort |
Ong, P.K.C. |
| title |
Flavor and Sensory Characteristics of Vegetables |
| title_short |
Flavor and Sensory Characteristics of Vegetables |
| title_full |
Flavor and Sensory Characteristics of Vegetables |
| title_fullStr |
Flavor and Sensory Characteristics of Vegetables |
| title_full_unstemmed |
Flavor and Sensory Characteristics of Vegetables |
| title_sort |
flavor and sensory characteristics of vegetables |
| publishDate |
2014 |
| url |
http://scholarbank.nus.edu.sg/handle/10635/77533 |
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1681088481188642816 |