Identification of aversive aroma compounds that limit consumer acceptance of pea protein isolates using an integrated flavoromics approach
- DOI
- 10.1016/j.foodres.2026.121033
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.121033,
title = {Identification of aversive aroma compounds that limit consumer acceptance of pea protein isolates using an integrated flavoromics approach},
author = {Ruiya Bao and Edisson Tello and Chrisopher T. Simons and Devin G. Peterson},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.121033},
url = {https://doi.org/10.1016/j.foodres.2026.121033}
}RIS
TY - JOUR TI - Identification of aversive aroma compounds that limit consumer acceptance of pea protein isolates using an integrated flavoromics approach AU - Ruiya Bao AU - Edisson Tello AU - Chrisopher T. Simons AU - Devin G. Peterson PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.121033 UR - https://doi.org/10.1016/j.foodres.2026.121033 ER -
APA
Bao, R., Tello, E., Simons, C. T., & Peterson, D. G. (2026). Identification of aversive aroma compounds that limit consumer acceptance of pea protein isolates using an integrated flavoromics approach. Food Research International. https://doi.org/10.1016/j.foodres.2026.121033
Source records
- crossref · retrieved 2026-11-07T11:35:46.606Z