Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution anal...
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| Үндсэн зохиолчид: | , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
BMC
2021-03-01
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| Цуврал: | BMC Chemistry |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://doi.org/10.1186/s13065-021-00743-4 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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