The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread
Bartkiene, Elena, Schleining, Gerhard, Juodeikiene, Grazina, Vidmantiene, Daiva, Krungleviciute, Vita, Rekstyte, Toma, Basinskiene, Loreta, Stankevicius, Mantas, Akuneca, Ieva, Ragazinskiene, Ona, MarVolume:
56
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.11.033
Date:
May, 2014
File:
PDF, 660 KB
english, 2014