Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

Autor:	Plessas, Stavros1, Alexopoulos, Athanasios1, Bekatorou, Argyro2, Mantzourani, Ioanna1, Koutinas, Athanasios A.2, Bezirtzoglou, Eugenia1 empezirt@agro.duth.gr
Zdroj:	Food Chemistry. Jan2011, Vol. 124 Issue 2, p627-633. 7p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect