Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non-hulled Triticum species.
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DOI: 10.1111/jfbc.12869
Abstract: Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready-to-eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers' satisfaction. This… read more here.
Keywords: traits volatile; taste quality; quality traits; triticum species ... See more keywords