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关键词
书目信息
International Journal of Food Microbiology (Netherlands)
卷
15
期
1-2
ISSN
0168-1605
页码
pp. 145-152
其它主题
Masa de panaderia; Compuesto volatil/ fermentacion; Pate de cuisson; Volatile compounds/ fermentation; Compose volatil/ fermentation
语言
英语
注释
27 refs.; Summary (En)
类型
Summary
1992-08-15
AGRIS AP
