Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process
出版年份 2021 全文链接
标题
Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process
作者
关键词
Wheat bread, Dough fermentation, Baking process, VOCs, Electronic nose, GC-MS, Chemometrics
出版物
FOOD AND BIOPRODUCTS PROCESSING
Volume 127, Issue -, Pages 90-98
出版商
Elsevier BV
发表日期
2021-02-23
DOI
10.1016/j.fbp.2021.02.011
参考文献
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