Concentrations of precursors of the G and G+L model cakes

DOI

The concentrations of glucose and leucine at different times during baking of the G and G+L model cakes at 140°C/25 Hz, 140°C/50 Hz, 170°C/25 Hz, 170°C/50 Hz, 200°C/25 Hz and 200°C/50 Hz were determined after sampling, extraction and analysis respectively by UHPLC-CAD and titration.

Identifier
DOI https://doi.org/10.15454/GUXKYQ
Metadata Access https://entrepot.recherche.data.gouv.fr/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.15454/GUXKYQ
Provenance
Creator LEE, Jeehyun
Publisher Recherche Data Gouv
Contributor LEE, Jeehyun; Entrepôt-Catalogue Recherche Data Gouv
Publication Year 2025
Rights etalab 2.0; info:eu-repo/semantics/restrictedAccess; https://spdx.org/licenses/etalab-2.0.html
OpenAccess false
Contact LEE, Jeehyun (AGROCAMPUS OUEST)
Representation
Resource Type Dataset
Format text/tab-separated-values
Size 5398
Version 1.0
Discipline Agriculture, Forestry, Horticulture; Agricultural and Food Process Engineering