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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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Alfabetisk
Landbrug og biologi
1-propanol
32%
bakers yeast
97%
breads
77%
cells
4%
dough
26%
ethyl acetate
12%
fermentation
54%
gas chromatography-mass spectrometry
12%
headspace analysis
14%
odors
61%
phenylacetaldehyde
19%
phenylethyl alcohol
16%
sampling
9%
texture
10%
wheat
8%
yeast breads
21%
yeasts
34%
Medicin og biovidenskab
1-Propanol
14%
Bread
100%
Cell Count
7%
Diacetyl
15%
ethyl acetate
11%
Fermentation
62%
Gas Chromatography-Mass Spectrometry
11%
isobutyl alcohol
17%
isovalerylaldehyde
19%
Odorants
82%
phenylacetaldehyde
19%
Phenylethyl Alcohol
16%
Saccharomyces cerevisiae
71%
Triticum
11%
Yeasts
31%