Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.

Vurro F, De Angelis D, Squeo G, Caponio F, Summo C, Pasqualone A.

Open source

DOI: 10.3390/foods13162608
Published: 2024-08-20
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods13162608,
  title = {Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.},
  author = {Vurro F and  De Angelis D and  Squeo G and  Caponio F and  Summo C and  Pasqualone A.},
  year = {2024},
  journal = {Foods},
  doi = {10.3390/foods13162608},
  url = {https://doi.org/10.3390/foods13162608}
}

RIS

TY  - JOUR
TI  - Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.
AU  - Vurro F
AU  -  De Angelis D
AU  -  Squeo G
AU  -  Caponio F
AU  -  Summo C
AU  -  Pasqualone A.
PY  - 2024
JO  - Foods
DO  - 10.3390/foods13162608
UR  - https://doi.org/10.3390/foods13162608
ER  -

APA

F, V., D, D. A., G, S., F, C., C, S., & A., P. (2024). Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.. Foods. https://doi.org/10.3390/foods13162608

Source records

europe-pmc · retrieved 2026-09-25T22:26:25.050Z
doaj · retrieved 2026-09-25T22:26:25.063Z