Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
about
Chemical diversity of microbial volatiles and their potential for plant growth and productivityApplication of gas-diffusion microextraction to solid samples using the chromatographic determination of α-diketones in bread as a case study.Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.
P2860
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
description
2013 nî lūn-bûn
@nan
2013 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
name
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@ast
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@en
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@nl
type
label
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@ast
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@en
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@nl
prefLabel
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@ast
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@en
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
@nl
P2093
P50
P1433
P1476
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs
@en
P2093
P304
P356
10.1016/J.FOODCHEM.2013.05.052
P577
2013-05-24T00:00:00Z