Journal Article

·2022

Production of volatiles relation to bread aroma in flour-based fermentation with yeast

Ramazan Tolga Niçin YTU , Nilgün Özdemir , Ömer Şimşek YTU , Ahmet Hilmi Çon

Food Chemistry

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Nonanal Aroma Fermentation Food science Chemistry Yeast Benzaldehyde Alcohol Ethanol fermentation Biochemistry

Subject Areas

Fermentation and Sensory Analysis ·Food Science ·Life Sciences
Sensory Analysis and Statistical Methods ·Food Science ·Life Sciences
Meat and Animal Product Quality ·Animal Science and Zoology ·Life Sciences

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