Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

Published 2017 View Full Article

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Title
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Authors
Keywords
Sourdough bread, Cell-free extracts, Peptidases, Free amino acids, Volatile organic compounds, Sensorial quality
Journal
FOOD CHEMISTRY
Volume 237, Issue -, Pages 159-168
Publisher
Elsevier BV
Online
2017-05-18
DOI
10.1016/j.foodchem.2017.05.089

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