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Royal Society of Chemistry, Food and Function, 7(13), p. 3968-3981, 2022
DOI: 10.1039/d2fo00050d
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Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS
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Abstract
Deodorized starch is a feasible and affordable alternative to deodorized yellow pea (Pisum sativum L., YP) flour in the quantitation of beany odor compounds.