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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: http://hdl.handle.net/21.11116/0000-0005-6C38-4 Version Permalink: http://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: 2020
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.foodres.2019.108748
BibTex Citekey: Longin2020
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Title: Food Research International
Source Genre: Journal
 Creator(s):
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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