Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour
Narisawa, Tomoyuki, Nakajima, Hideo, Umino, Marie, Kojima, Tokiko, Yamashita, Haruyuki, Kiribuchi-Otobe, Chikako, Yamada, Masaharu, Asakura, Tomiko
Published in Journal of cereal science (01.05.2019)
Published in Journal of cereal science (01.05.2019)
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Journal Article
Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation
Narisawa, Tomoyuki, Sakai, Koichiro, Nakajima, Hideo, Umino, Marie, Yamashita, Haruyuki, Sugiyama, Kenjiro, Kiribuchi-Otobe, Chikako, Shiiba, Kiwamu, Yamada, Masaharu, Asakura, Tomiko
Published in Food chemistry (15.06.2024)
Published in Food chemistry (15.06.2024)
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