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Sugar selection modulates bread flavor through carbon source-dependent metabolism and transcriptional reprogramming

Na Ree Han1, Nayoung Lim2, Eun Ju Yun3

  • 1Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea.

Food Chemistry
|October 16, 2026
PubMed

Keywords:
Bread dough fermentationBread flavorFermentable sugarsMetabolomicsSaccharomyces cerevisiaeTranscriptomicsVolatile compounds

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