Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs
- 29 February 1992
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 15 (1-2) , 145-152
- https://doi.org/10.1016/0168-1605(92)90143-q
Abstract
No abstract availableKeywords
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