Výsledky vyhľadávania - "Succinic Acid/analysis"

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Autori: Nilgün Özdemir Ömer Şimşek Hasan Temiz a ďalší

Prispievatelia: Nilgün Özdemir Ömer Şimşek Hasan Temiz a ďalší

Zdroj: Food Science and Technology International. 25:212-222

Predmety: Aromatic compounds, volatile organic compound, Time Factors, analysis, Food Handling, Flour, Succinic Acid, esters, Tarhana, time factor, wheat, Acetic Acid/analysis, Bread/*analysis, Esters/analysis, Fermentation, Flour/analysis, Food Handling/*methods, Ketones/analysis, Lactic Acid/analysis, Odorants/*analysis, Succinic Acid/analysis, Triticum, Volatile Organic Compounds/*analysis, Yogurt, fragrance, succinic acid, yoghurt, fermentation, Acetic Acid, 2. Zero hunger, Natural products, Volatile profile, Aromatic profiles, ketone, Esters, Bread, 04 agricultural and veterinary sciences, Ketones, acetic acid, Aromatization, volatile production, food handling, Ethyl acetates, Traditional food, Principal component analysis, bread, 0404 agricultural biotechnology, Organic acids, Ethyl caprylate, procedures, Lactic Acid, Volatile Organic Compounds, flour, lactic acid, cereal fermentation, Fermentation time, Odorants, ester

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/30509133
https://www.cabdirect.org/cabdirect/abstract/20193277889
https://pubmed.ncbi.nlm.nih.gov/30509133/
https://dialnet.unirioja.es/servlet/articulo?codigo=6994085
https://pubag.nal.usda.gov/catalog/6453419
https://journals.sagepub.com/doi/full/10.1177/1082013218815325
https://avesis.yildiz.edu.tr/yayin/96504c54-5980-4211-824a-6a7a50e306c3/the-effect-of-fermentation-time-on-the-volatile-aromatic-profile-of-tarhana-dough
https://avesis.yildiz.edu.tr/publication/details/96504c54-5980-4211-824a-6a7a50e306c3/oai
https://hdl.handle.net/20.500.12712/10911
https://doi.org/10.1177/1082013218815325
https://aperta.ulakbim.gov.tr/record/74193