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Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

BiosynthesisEngineeringEndogenous PrecursorsBiochemistryBotanyNatural SciencesPlant MetabolomicsPlant BiochemistryPisum Sativum L.PhytochemicalPlant PhysiologyPlant Metabolism