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

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

81

Citations

18

References

2007

Year

Stavros Plessas, Argyro Bekatorou, J. Gallanagh, Poonam Singh Nee Nigam, A. A. Koutinas, C. Psarianos

Food FermentationFood SpoilageAroma VolatilesKluyveromyces MarxianusFood MicrobiologyMicrobiologyPublic HealthFood QualitySourdough BreadsFood TechnologyHealth Sciences

References

	Year	Citations

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