Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates

Author:

Salmeron Ivan,Fuciños Pablo,Charalampopoulos Dimitris,Pandiella Severino S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference57 articles.

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3. Potential of wheat-based breakfast cereals as source of dietary antioxidants;Baublis;Journal of the American College of Nutrition,2000

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5. Human gustation and flavour;Breslin;Flavour and Fragrance Journal,2001

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