Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation-Reference-Cited by-同舟云学术

Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation

Published:2023-01 Issue: Volume:173 Page:114412
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Aung Thinzar,Kim Bo Ram,Kim Sungmi,Shin Eui-Cheol,Kim Mi Jeong^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Optimized roasting conditions of germinated wheat for a novel cereal beverage and its sensory properties;Aung;Foods,2022

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5. Fenaroli's handbook of flavor ingredients;Burdock,2004

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