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

✍ Scribed by A. Hansen; P. Schieberle

Book ID
116916216
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
524 KB
Volume
16
Category
Article
ISSN
0924-2244

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The term "phenoxyl" radical was first introduced in 1914 by Pummerer 1 to designate species involved in the oxidation of naphthols and phenanthroles. It was not until the 1960s that the existence of phenoxyls was demonstrated by Electron Paramagnetic Resonance (EPR). The term "stable" is commonly us