Kaseleht, K., Paalme, T., Mihhalevski, A., Sarand, I.

full record print

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

author

Kaseleht, Kristel

Paalme, Toomas

Mihhalevski, Anna

Sarand, Inga

statement of authorship

Kristel Kaseleht, Toomas Paalme, Anna Mihhalevski, Inga Sarand

source

International journal of food science & technology

journal volume number month

Vol. 46, 9

year of publication

2011

pages

p. 1940-1946

ISSN

0950-5423

language

inglise

Märksõnad ja võtmesõnad

subject term

piimhappebakterid

ekstraktsioon

rukkileib

juuretis

lenduvad ühendid

keyword

Lactic acid bacteria

multiple headspace extraction

rye sourdough

solid-phase microextraction

volatile compounds

Kaseleht, K., Paalme, T., Mihhalevski, A., Sarand, I. Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction // International journal of food science & technology (2011) Vol. 46, 9, p. 1940-1946.