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).
收藏数据链接：
官方服务：
资源简介：
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
