Article Versions Notes

Singh A, Shi Y, Magreault P, Kitts DD, Jarzębski M, Siejak P, Pratap-Singh A. A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein. Molecules. 2021; 26(13):4104. https://doi.org/10.3390/molecules26134104

Singh, Anika, Yuan Shi, Perrine Magreault, David D. Kitts, Maciej Jarzębski, Przemysław Siejak, and Anubhav Pratap-Singh. 2021. "A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein" Molecules 26, no. 13: 4104. https://doi.org/10.3390/molecules26134104

Singh, A., Shi, Y., Magreault, P., Kitts, D. D., Jarzębski, M., Siejak, P., & Pratap-Singh, A. (2021). A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein. Molecules, 26(13), 4104. https://doi.org/10.3390/molecules26134104