| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378281 | Journal of Cereal Science | 2011 | 10 Pages |
Abstract
Most sensory attributes could be directly related to changes in the chemical composition of volatiles. The formation of off-flavours in bread could be related to the formation of secondary lipid oxidation products together with decreasing levels of compounds from Maillard reactions.
Keywords
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Authors
Sidsel Jensen, Henrik Oestdal, Leif H. Skibsted, Erik Larsen, Anette K. Thybo,