Dynamics of Microbial Ecology and Aromatic Composition During the Elaboration of Panettones Using Sourdough-Isolated Strains as Starter Cultures-Reference-Cited by-同舟云学术

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Dynamics of Microbial Ecology and Aromatic Composition During the Elaboration of Panettones Using Sourdough-Isolated Strains as Starter Cultures

Published:2024 Issue: Volume: Page:
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Author:

Stefanello Raquel F.,Vilela Leonardo F.,Margalho Larissa P.,Nabeshima Elizabeth H.,Matiolli Cleverson C.,da Silva Dariane T.,Schwan Rosane Freitas,Emanuelli Tatiana,Noronha Melline F.,Cabral Lucélia,Sant'Ana Anderson de Souza,Copetti Marina

Publisher

Elsevier BV

Reference49 articles.

1. Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production;M Alcano;Food Research International,2016

2. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour-based sourdoughs;M Aponte;Lwt,2014

3. Mesquite (Prosopis alba) flour is a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology;F Bigne;Lwt,2017

4. PyNAST: A flexible tool for aligning sequences to a template alignment;J G Caporaso;Bioinformatics,2010

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