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

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Erban, A.
Applied Metabolome Analysis, Department Willmitzer, Max Planck Institute of Molecular Plant Physiology, Max Planck Society;

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Longin, F., Beck, H., Gütler, H., Heilig, W., Kleinert, M., Rapp, M., Philipp, N., Erban, A., Brilhaus, D., Mettler-Altmann, T., & Stich, B. (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:. doi:10.1016/j.foodres.2019.108748.

引用: https://hdl.handle.net/21.11116/0000-0005-6C38-4

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