Volatile compounds identified and quantified in bread crumb of breads made with two non-conventional strains (<i>Torulaspora delbrueckii</i> Y273 and <i>S</i>. <i>bayanus</i> Y156) or commercial baker’s yeast (control Y243) using HS-SPME-GC-MS.
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Volatile compounds identified and quantified in bread crumb of breads made with two non-conventional strains (Torulaspora delbrueckii Y273 and S. bayanus Y156) or commercial baker’s yeast (control Y243) using HS-SPME-GC-MS.
创建时间：
2016-10-25
