Volatile Compounds Produced byLactobacillus paracaseiDuring Oat Fermentation
Author:
Affiliation:
1. Dept. of Food Science and Engineering; Ewha Womans Univ; 11-1 Daehyun-dong Seodaemun-gu Seoul 120-750 Republic of Korea
2. Sempio Foods Company R&D Center; Cheongju 363-954 Republic of Korea
Funder
Small and Medium Business Administration
Rural Development Administration
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13547/fullpdf
Reference51 articles.
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3. Development of a new oat-based probiotic drink;Angelov;Int J Food Microbiol,2006
4. Volatile compounds produced by lactobacillus fermentum, saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough;Annan;J Appl Microbiol,2003
5. Role of bacterial volatile compounds in bacterial biology;Audrain;FEMS Microbiol Rev,2015
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