Characterization of the Key Aroma Compounds in the Crust of...

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Journal of Agricultural and Food Chemistry 2019 / 06

Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

Schoenauer, Sebastian, Schieberle, Peter
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Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.9b02601
Date:
June, 2019
File:
PDF, 432 KB
english, 2019
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