The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread-Reference-Cited by-同舟云学术

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

Published:2014-05 Issue:2 Volume:56 Page:445-450
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bartkiene Elena,Schleining Gerhard,Juodeikiene Grazina,Vidmantiene Daiva,Krungleviciute Vita,Rekstyte Toma,Basinskiene Loreta,Stankevicius Mantas,Akuneca Ieva,Ragazinskiene Ona,Maruska Audrius

Funder

Research Council of Lithuania

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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