Work

Sourdough volatile compounds and their contribution to bread: A review

Year: 2016

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2016.10.015

Authors: Cécile Pétel, Bernard Onno, Carole Prost

Institutions: Centre National de la Recherche Scientifique, Université Nantes Angers Le Mans, Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire, Oniris

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2551998596

FWCI: 19.3

Cites: 67

Cited by: 323

Related to: 10