Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts

The aroma profiles of bread crusts made from intermediate wheatgrass (Thinopyrum intermedium) and whole wheat (Triticum aestivum) flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odorants were identified and further quantified. The concentrations...

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Detalles Bibliográficos
Autores principales: Paravisini, Laurianne, Sneddon, Kelsey A., Peterson, Devin G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651719/
https://www.ncbi.nlm.nih.gov/pubmed/31284563
http://dx.doi.org/10.3390/molecules24132484

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651719/
https://www.ncbi.nlm.nih.gov/pubmed/31284563
http://dx.doi.org/10.3390/molecules24132484

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