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Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts
The aroma profiles of bread crusts made from intermediate wheatgrass (Thinopyrum intermedium) and whole wheat (Triticum aestivum) flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odorants were identified and further quantified. The concentrations...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6651719/ https://ncbi.nlm.nih.gov/pubmed/31284563 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24132484 |
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