Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction
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
pages
p. 1940-1946
subject term
keyword
multiple headspace extraction
ISSN
0950-5423
language
inglise
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.