Effect of Stress on the Biosynthesis of 2-acetyl-1-pyrroline in Bread
碩士 === 國立屏東科技大學 === 食品科學系 === 89 === Many aroma compounds generated in wheat bread during baking process have been identified. One example is 2-acetyl-1-pyrroline, an impact compound in the wheat bread crust of Maillard reaction product with typical roasty flavor characteristic. Synthesis...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/53825157051208317980 |