Characterization of Key Aroma Compounds in Distiller’s Grains from Wheat as a Basis for Utilization in the Food Industry-Reference-Cited by-同舟云学术

Characterization of Key Aroma Compounds in Distiller’s Grains from Wheat as a Basis for Utilization in the Food Industry

Published:2014-10-28 Issue:45 Volume:62 Page:10873-10880
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Roth M.¹,Meiringer M.¹,Kollmannsberger H.¹,Zarnkow M.¹,Jekle M.¹,Becker T.¹

Affiliation:

1. Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, Technische Universität München, Weihenstephaner Steig 20, Freising 85354, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503281x

Reference30 articles.

1. Chemical Composition of Distillers Grains, a Review

2. Processing Corn Distillers' Grains to Improve Flavor: Storage Stability in Corn-Soy-Milk Blends

3. Dried Distillers'Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products

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