Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products

Published 2019 View Full Article

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Title
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products
Authors
Keywords
Kernel maturation stage, Sourdough, KAMUT® khorasan, SPME-GC–MS, Electronic nose, Metabolomics, Fermentation
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-11
DOI
10.1016/j.foodres.2019.01.024

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