Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products - Concepedia

Concepedia

Publication | Open Access

Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products

DOI Full Paper Access

44

Citations

27

References

2019

Year

Danielle Laure Taneyo Saa, Lorenzo Nissen, Andrea Gianotti

Food Research International

Food ChemistryFood FermentationFood AnalysisMetabolomic ProfilingVolatile ProfileFlour TypeMetabolomic ApproachMicrobiologyFoodomicsMetabolomicsMedicineHealth Sciences

References

	Year	Citations

Page 1