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Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluat...

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Detalles Bibliográficos
Autores principales:	Nissen, Lorenzo, Bordoni, Alessandra, Gianotti, Andrea
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230689/ https://www.ncbi.nlm.nih.gov/pubmed/32290149 http://dx.doi.org/10.3390/nu12041050

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