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Volumn 32, Issue 6, 2017, Pages 461-469

Inhibition of fermentation evolution in bread doughs for aroma analyses

Author keywords

fatty acids methyl esters; fermentation inhibition; mercuric chloride; rheofermentometer; volatile compounds

Indexed keywords

CHLORINE COMPOUNDS; ETHANOL; FATTY ACIDS; FERMENTATION; FOOD PRODUCTS; MERCURY COMPOUNDS; ODORS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

EID: 85029220777     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3405     Document Type: Article
Times cited : (2)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.