Please use this identifier to cite or link to this item: https://doi.org/10.1002/9780470958346.ch3
Title: Flavor and Sensory Characteristics of Vegetables
Authors: Ong, P.K.C.
Liu, S.Q. 
Keywords: 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
Issue Date: 16-Mar-2011
Source: 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. https://doi.org/10.1002/9780470958346.ch3
Source Title: Handbook of Vegetables and Vegetable Processing
URI: http://scholarbank.nus.edu.sg/handle/10635/77533
ISBN: 9780813815411
DOI: 10.1002/9780470958346.ch3
Appears in Collections:Staff Publications

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