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The article
Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques
Shuang Bi, Xinxing Xu, Dongsheng Luo, Fei Lao, Xueli Pang, Qun Shen and 2 more
- Rank
- 48 of 1,433
- Percentile
- top 3.4%
- Where
- Journal of Agricultural and Food Chemistry, 2020
- Citations
- 128
From the 2020 list, OpenAlex counts as of 2026-10-29.
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