Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation

Published 2016 View Full Article

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Title
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation
Authors
Keywords
Lactobacillus casei, Sourdough, Volatilome, Proteolysis, Respiration
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 622-629
Publisher
Elsevier BV
Online
2016-07-03
DOI
10.1016/j.lwt.2016.06.065

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