Cite
HARVARD Citation
Xu, M. et al. (2020). Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals. Food chemistry. p. . [Online].
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Xu, M. et al. (2020). Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals. Food chemistry. p. . [Online].