Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

Author： Gobbetti M. Simonetti M.S. Corsetti A. Santinelli F. Rossi J. Damiani P.

Publisher： Academic Press

ISSN： 0740-0020

Source： Food Microbiology, Vol.12, Iss.6, 1995-12, pp. : 497-507

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