Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs
1992
Torner, M.J. (Instituto de Agroquimica y Tecnologia de Alimentos CSIC, Valencia (Spain). Lab. de Cereales) | Martinez-Anaya, M.A. | Antuna, B. | Benedito de Barber, C.
AGROVOC Keywords
Bibliographic information
International Journal of Food Microbiology (Netherlands)
Volume
15
Issue
1-2
ISSN
0168-1605
Pagination
pp. 145-152
Other Subjects
Compose volatil/ fermentation; Compuesto volatil/ fermentacion; Masa de panaderia; Pate de cuisson; Volatile compounds/ fermentation
Language
English
Note
27 refs.; Summary (En)
Type
Summary
1992-08-15
AGRIS AP
Data Provider
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