Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

248 Citations (Scopus)

Original language	English
Journal	Trends in Food Science & Technology
Volume	16
Issue number	1-3
Pages (from-to)	85-94
Number of pages	10
ISSN	0924-2244
DOIs	https://doi.org/10.1016/j.tifs.2004.03.007
Publication status	Published - 2005

Access to Document

@article{bab60760a1bf11ddb6ae000ea68e967b,

title = "Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects",

author = "Hansen, {{\AA}se Solvejg} and Peter Schieberle",

year = "2005",

doi = "10.1016/j.tifs.2004.03.007",

language = "English",

volume = "16",

pages = "85--94",

journal = "Trends in Food Science & Technology",

issn = "0924-2244",

publisher = "Pergamon Press",

number = "1-3",

}

TY - JOUR

T1 - Generation of aroma compounds during sourdough fermentation

T2 - applied and fundamental aspects

AU - Hansen, Åse Solvejg

AU - Schieberle, Peter

PY - 2005

Y1 - 2005

U2 - 10.1016/j.tifs.2004.03.007

DO - 10.1016/j.tifs.2004.03.007

M3 - Journal article

SN - 0924-2244

VL - 16

SP - 85

EP - 94

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

IS - 1-3

ER -