Aroma and quality of breads baked from old and modern wheat varieties and their 
prediction from genomic and flour-based metabolite profiles

Longin, F.; Beck, H.; Gütler, H.; Heilig, W.; Kleinert, M.; Rapp, M.; Philipp, N.; Erban, A.; Brilhaus, D.; Mettler-Altmann, T.; Stich, B.

doi:10.1016/j.foodres.2019.108748

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Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles

Longin, F., Beck, H., Gütler, H., Heilig, W., Kleinert, M., Rapp, M., et al. (2020). Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles. Food Research International, 129: 108748. doi:10.1016/j.foodres.2019.108748.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0005-6C38-4 Version Permalink: https://hdl.handle.net/21.11116/0000-0005-6C39-3

Genre: Journal Article

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Creators:
Longin, F.¹, Author
Beck, H.¹, Author
Gütler, H.¹, Author
Heilig, W.¹, Author
Kleinert, M.¹, Author
Rapp, M.¹, Author
Philipp, N.¹, Author
Erban, A.², Author
Brilhaus, D.¹, Author
Mettler-Altmann, T.¹, Author
Stich, B.¹, Author

Affiliations:
1External Organizations, ou_persistent22
2Applied Metabolome Analysis, Department Willmitzer, Max Planck Institute of Molecular Plant Physiology, Max Planck Society, ou_1753338

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Language(s): eng - English

Dates: Date issued: 2020

Publication Status: Issued

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Identifiers: DOI: 10.1016/j.foodres.2019.108748
BibTex Citekey: Longin2020

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Title: Food Research International

Source Genre: Journal

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Publ. Info: Ottawa, Ont. : Elsevier

Pages: - Volume / Issue: 129 Sequence Number: 108748 Start / End Page: - Identifier: ISSN: 0963-9969
CoNE: https://pure.mpg.de/cone/journals/resource/954925581146