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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

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

Book ID: 121774140
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 660 KB
Volume: 56
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2013.11.033

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