1. ScholarBank@NUS
  2. 1. Staff
  3. Staff Publications
Please use this identifier to cite or link to this item: https://doi.org/10.1002/9780470958346.ch3
DC FieldValue
dc.titleFlavor and Sensory Characteristics of Vegetables
dc.contributor.authorOng, P.K.C.
dc.contributor.authorLiu, S.Q.
dc.date.accessioned2014-06-23T05:56:19Z
dc.date.available2014-06-23T05:56:19Z
dc.date.issued2011-03-16
dc.identifier.citationOng, 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>
dc.identifier.isbn9780813815411
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/77533
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1002/9780470958346.ch3
dc.sourceScopus
dc.subjectBiogenesis of flavors in vegetables
dc.subjectCharacter-impact flavor compounds - in herbs and spices
dc.subjectFlavor and sensory characteristics of vegetables
dc.subjectFlavor, quality attributes - determining consumer acceptance and repeat purchase of food product
dc.subjectFlavors and sensory characteristics of vegetables - leafy and leafstalk vegetables
dc.subjectKey flavor compounds of cabbage and brussels sprouts - dominance of sulfur volatiles
dc.subjectKey sulfur-containing flavor compounds - in bulb vegetables
dc.subjectMiso, type of fermented soybean paste - made in Japan
dc.subjectRaw soybeans, beany, bitter, and astringent flavor
dc.subjecttempeh, fermented soybean cake - originating from Indonesia
dc.typeOthers
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1002/9780470958346.ch3
dc.description.sourcetitleHandbook of Vegetables and Vegetable Processing
dc.description.page59-82
dc.identifier.isiutNOT_IN_WOS
Appears in Collections:Staff Publications

Show simple item record
Files in This Item:
There are no files associated with this item.

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.