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NTIS 바로가기Food research international, v.129, 2020년, pp.108748 -
Longin, Friedrich (State Plant Breeding Institute, Univ. of Hohenheim) , Beck, Heiner (BeckaBeck) , Gütler, Hermann (Stelzenmü) , Heilig, Wendelin (hle) , Kleinert, Michael (Kreislandwirtschaftsamt) , Rapp, Matthias (Institute of Food and Beverage Innovation, Zurich University of Applied Sciences) , Philipp, Norman (State Plant Breeding Institute, Univ. of Hohenheim) , Erban, Alexander (Department of Breeding Research, Leibniz Institute of Plant Genetics and Crop Plant Research(IPK)) , Brilhaus, Dominik (Department of Molecular Physiology, Max-Planck-Institute of Molecular Plant Physiology) , Mettler-Altmann, Tabea (Institute of Plant Biochemistry, Heinrich Heine University) , Stich, Benjamin (Institute of Plant Biochemistry, Heinrich Heine University)
Abstract Bread aroma is the principal characteristic perceived by the consumer yet it is mostly disregarded in the product chain. The main aim of this study was to evaluate the potential to include bread aroma as a new target criterion into the wheat product chain. The objectives of our study were ...
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