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Influence of commercial baker's yeasts on bread aroma profiles
Anja Niehues Birch,
Mikael Agerlin Petersen
,
Nils Arneborg
,
Åse Solvej Hansen
Food Analytics and Biotechnology
Food Microbiology, Gut Health, and Fermentation
76
Citationer (Scopus)
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Keyphrases
Baker's Yeast
100%
Bread
100%
Aroma Profile
100%
High Concentration
60%
Fermentation
60%
Fermentation Time
40%
Phenylacetaldehyde
20%
Wheat Bread
20%
Gas Chromatography-mass Spectrometry
20%
Time-varied
20%
2,3-butanedione
20%
Ethyl Acetate
20%
Compound II
20%
1-Propanol
20%
3-methylbutanal
20%
Yeast Cells
20%
Yeast Fermentation
20%
Dynamic Headspace (D-HS)
20%
Aroma Formation
20%
Bread Crumb
20%
Dough
20%
Volatile Components
20%
Propan-2-ol
20%
Food Science
Fermentation Time
100%
Aroma Profile
100%
Gas Chromatography Mass Spectrometry
50%
Yeast
50%
Whole Wheat Bread
50%
Bread Crumb
50%