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Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
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 analysis (AE...
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| Publicado no: | BMC Chem |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer International Publishing
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7955643/ https://ncbi.nlm.nih.gov/pubmed/33714268 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13065-021-00743-4 |
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