The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation
Roasting
Lipid Oxidation
Pumpkin seed
DOI:
10.1007/s11694-024-02532-8
Publication Date:
2024-05-07T07:01:46Z
AUTHORS (8)
ABSTRACT
SUPPLEMENTAL MATERIAL
Coming soon ....
REFERENCES (52)
CITATIONS (4)
EXTERNAL LINKS
PlumX Metrics
RECOMMENDATIONS
FAIR ASSESSMENT
Coming soon ....
JUPYTER LAB
Coming soon ....