Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
Andrea Warburton, Patrick Silcock, Graham T. Eyres
Topics & Concepts
FermentationLactic acidFood scienceChemistryYeastAcetic acidAcetaldehydeBacteriaEthanolBiologyBiochemistryGeneticsFood composition and propertiesMeat and Animal Product QualityFermentation and Sensory Analysis