Quality and Flavor of Fermented Products
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9780203913550.ch5
Reference120 articles.
1. The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced
2. A Chinese fermented soybean food
3. From Field Barley to Malt: Detection and Specification of Microbial Activity for Quality Aspects
4. Recent advances in the malting and brewing industry1Based on a lecture held at the symposium `Biotechnology in advanced food and feed processing', at the 8th European Congress on Biotechnology (ECB8) in Budapest, Hungary, August 1997.1
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