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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Animo Repository
2017
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| 在線閱讀: | https://animorepository.dlsu.edu.ph/faculty_research/3114 |
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| 機構: | De La Salle University |