Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)

DOI Web Site 20 References

Yonathan Asikin

Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
Naoya Tanahara

Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
Goki Maeda

Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
Eito Tsuchida

Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
Naoto Hirose

Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
Moena Oe

United Graduate School of Agricultural Science, Kagoshima University
Kensaku Takara

Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
Koji Wada

United Graduate School of Agricultural Science, Kagoshima University

Journal

Food Science and Technology Research

Food Science and Technology Research 27 (6), 933-938, 2021

Japanese Society for Food Science and Technology