@article{7480843e86d848c6b7735fe8eef4665e,
title = "The flavor of faba bean ingredients and extrudates: Chemical and sensory properties",
keywords = "Faba bean, Meat alternative, High-moisture extrusion, Flavor precursors, Lipid-degrading enzyme, Off-flavor, Flavor-active compound, Generic descriptive analysis, Chemometrics, Sensometrics, PROTEIN, COMPONENTS, CONVICINE, VICINE, FOODS, ACIDS, ASSAY, 416 Food Science",
author = "Fabio Tuccillo and Katja Kantanen and Yaqin Wang and Diaz, {Jose Martin Ramos} and Marjo Pulkkinen and Minnamari Edelmann and Antti Knaapila and Kirsi Jouppila and Vieno Piironen and Anna-Maija Lampi and Mari Sandell and Kati Katina",
year = "2022",
month = dec,
doi = "10.1016/j.foodres.2022.112036",
language = "English",
volume = "162",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Scientific Publ. Co",
}