Sourdough volatile compounds and their contribution to bread: A review

Trends in Food Science and Technology

Volumn 59, Issue , 2017, Pages 105-123

  Pétel, Cécile ^a,b   Onno, Bernard ^b   Prost, Carole ^a  

^a Universite de Nantes   (France)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Bread; Extraction; Origin; Sourdough; Sourdough bread; Volatile compounds

Indexed keywords

ESTERS; EXTRACTION; FOOD PRODUCTS; KETONES; ODORS;

BREAD; ORIGIN; SOURDOUGH; SOURDOUGH BREAD; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84999836131     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.10.015     Document Type: Review

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