Please use this identifier to cite or link to this item:
|Title:||Flavor and Sensory Characteristics of Vegetables||Authors:||Ong, P.K.C.
|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||Citation:||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|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Dec 5, 2019
checked on Dec 1, 2019
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.