Characterization of the key aroma compounds in white bread...

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Journal of Food Processing and Preservation 2019 / 03

Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

Pu, Dandan, Zhang, Huiying, Zhang, Yuyu, Sun, Baoguo, Ren, Fazheng, Chen, Haitao
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13933
Date:
March, 2019
File:
PDF, 659 KB
english, 2019
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