Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Published 2007 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 107, Issue 2, Pages 883-889

Publisher

Elsevier BV

Online

2007-10-26

DOI

10.1016/j.foodchem.2007.09.010

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FOOD CHEMISTRY

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