Contribution à la détermination du profil en COVs des effluents gazeux de séchage industriel de levain

During the industrial drying of sourdough, there is an evaporation of a part of the volatile compounds and those generated during the process. These compounds are evacuated with waste and lost for the industry. A complete characterization of the aromatic profile would open ways towards a co-valuation of some of these COVS.