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Table_1_New flavors from old wheats: exploring the aroma pr..:
Sivan Frankin
;
Alon Cna'ani
;
David J. Bonfil
...
doi:10.3389/fnut.2023.1059078.s007. , 2023
Link:
https://doi.org/10.3389/fnut.2023.1059078.s007
RT Journal T1
Table_1_New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.xlsx
UL https://suche.suub.uni-bremen.de/peid=base-ftfrontimediafig:oai:figshare.com:article_22917320&Exemplar=1&LAN=DE A1 Sivan Frankin A1 Alon Cna'ani A1 David J. Bonfil A1 Vered Tzin A1 Kamal Nashef A1 Doron Degen A1 Yasmin Simhon A1 Marina Baizerman A1 Maria Itria Ibba A1 Héctor Ignacio González Santoyo A1 Cyntia Velazquez Luna A1 Jose Fausto Cervantes Lopez A1 Anomarel Ogen A1 B. Z. Goldberg A1 Shahal Abbo A1 Roi Ben-David YR 2023 K1 Clinical and Sports Nutrition K1 Dietetics and Nutrigenomics K1 Nutritional Physiology K1 Public Nutrition Intervention K1 Nutrition and Dietetics not elsewhere classified K1 Food Chemistry and Molecular Gastronomy (excl. Wine) K1 Food Nutritional Balance K1 Animal Nutrition K1 Crop and Pasture Nutrition K1 wheat landraces K1 durum K1 wholemeal flour K1 aroma compounds K1 sensorial panel K1 sourdough bread K1 amino acids K1 organic acids JF doi:10.3389/fnut.2023.1059078.s007 LK http://dx.doi.org/https://doi.org/10.3389/fnut.2023.1059078.s007 DO https://doi.org/10.3389/fnut.2023.1059078.s007 SF ELIB - SuUB Bremen
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