Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb
Author:
Affiliation:
1. Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, Freising 85354, Germany
Funder
Bundesministerium f??r Wirtschaft und Energie
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05638
Reference46 articles.
1. Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread
2. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread
3. Wheat bread aroma compounds in crumb and crust: A review
4. REVIEW: Aroma of Wheat Bread Crumb
5. Identification and Quantification of Potent Odorants Formed by Toasting of Wheat Bread
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