Volatile organic compounds at early stages of sourdough preparation via static headspace and GC/MS analysis

Major aroma volatile compounds from whole wheat and all-purpose sourdough and their evolution were evaluated through static headspace gas chromatography-mass spectrometry (SHS-GC/MS) analysis during 28 days of fermentation. Sourdoughs were prepared on 1:1 ratio of flour to water (mass to volume) and...

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Bibliographic Details
Main Authors: Pizarro, Fritz, Franco, Francisco C., Jr.
Format: text
Published: Animo Repository 2017
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Online Access:https://animorepository.dlsu.edu.ph/faculty_research/3114
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Institution: De La Salle University