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Sourdough volatile compounds and their contribution to bread: A review

2016312 citationsReview

Authors

C. Pétel · Oniris

Bernard Onno · Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

Carole Prost · Oniris

Topics & Keywords

Food composition and properties Meat and Animal Product Quality Fermentation and Sensory Analysis

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Trends in Food Science & Technology

Volume 59, pp. 105-123

DOI: 10.1016/j.tifs.2016.10.015

Field-Weighted Citation Impact: 11.68

Sourdough volatile compounds and their contribution to bread: A review | Researchclopedia