Rosario Razo-Belmán, Rey Castañeda-Rodríguez, Martin Heil, C. Ozuna
{"title":"挥发性有机化合物壬醛可改善蚕豆(Phaseolus vulgaris L.)的技术功能、营养和保健特性","authors":"Rosario Razo-Belmán, Rey Castañeda-Rodríguez, Martin Heil, C. Ozuna","doi":"10.1016/j.focha.2024.100707","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":507584,"journal":{"name":"Food Chemistry Advances","volume":"536 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)\",\"authors\":\"Rosario Razo-Belmán, Rey Castañeda-Rodríguez, Martin Heil, C. Ozuna\",\"doi\":\"10.1016/j.focha.2024.100707\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":507584,\"journal\":{\"name\":\"Food Chemistry Advances\",\"volume\":\"536 \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry Advances\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.focha.2024.100707\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Advances","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.focha.2024.100707","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)