Overview of compounds that showed differences between breads produced with two nonconventional strains (Torulaspora delbrueckii Y273 and S. bayanus Y156) and commercial baker’s yeast (control Y243).
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https://figshare.com/articles/dataset/Overview_of_compounds_that_showed_differences_between_breads_produced_with_two_nonconventional_strains_i_Torulaspora_delbrueckii_i_Y273_and_i_S_i_i_bayanus_i_Y156_and_commercial_baker_s_yeast_control_Y243_/4058274
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All of these compounds have Odor Activity Values** (OAV) > 0.1 and Flavor Dilution*** (FD) factors > 8 [45].
创建时间：
2016-10-25
