Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
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DOI: 10.3390/molecules27041331
Abstract: Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking… read more here.
Keywords: aged flours; bread made; made aged; whole wheat ... See more keywords