Analysis of volatile compounds produced by different...

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

Kristel Kaseleht, Toomas Paalme, Anna Mihhalevski, Inga Sarand
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Volume:
46
Year:
2011
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.2011.02705.x
File:
PDF, 1.15 MB
english, 2011
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