机译:混合阶段和发酵时间对白面包风味物质含量和风味强度的影响
Research Center for Basic Science, Nisshin Seifun Group Inc., 5-3-1 Tsurugaoka, Fujimino, Saitama 356-8511, Japan;
Research Laboratories for Brewing, Kirin Holdings Company, Ltd., 1-17-1 Namamugi, Tsurumi-ku, Yokohama-shi, Kanagawa 230-8628, Japan;
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan;
Ajinomoto Co. Inc., 1-1 Shuzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan;
Director, Wheat Flour Institute, Flour Millers Association, 15-6 Kabuto-cho, Nihonbashi, Chuo-ku, Tokyo 103-0026, Japan;
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan;
flavor compounds; fermentation time; GC/MS; mixing stage; principal component analysis; sensory evaluation; static headspace method; white bread;
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机译:混合和发酵时间对白面包面包理化性质的影响
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机译:混合阶段和发酵时间对白面包香料化合物量和感官强度的影响
机译:Cern质子 - 反质子碰撞器的重质风味生产和重质风味混合