Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies

✍ Scribed by Kirchhoff, Eva; Schieberle, Peter

• Book ID: 126974525
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 84 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf010376b