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information about this item |
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| Biological Sciences |
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Biological Sciences |
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long chain fatty acids (2383) |
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lactic acid bacteria (1170) |
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bakers yeast (78) |
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lactic acid bacteria (1170) |
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bakers yeast (78) |
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| Calendar Year |
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Calendar Year |
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2007 (28801) |
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| Economics, Business and Industry |
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Economics, Business and Industry |
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bakery industry (40) |
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sourdough bread (45) |
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sourdough (103) |
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| Food and Human Nutrition |
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Food and Human Nutrition |
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dough development (139) |
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dough development (139) |
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sourdough bread (45) |
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sourdough (103) |
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| Health and Pathology |
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Health and Pathology |
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oxidative stress (2367) |
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| Natural Resources, Earth and Environmental Sciences |
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Natural Resources, Earth and Environmental Sciences |
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microbial competition (65) |
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| Physical and Chemical Sciences |
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Physical and Chemical Sciences |
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long chain fatty acids (2382) |
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long chain fatty acids (2382) |
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acetic acid (809) |
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alcohols (12943) |
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esters (5843) |
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long chain fatty acids (2382) |
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acetic acid (809) |
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odor compounds (674) |
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volatile organic compounds (574) |
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| Reference Types |
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Reference Types |
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Journal (337546) |
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| Research, Technology and Engineering |
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Research, Technology and Engineering |
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coculture (171) |
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osmotic treatment (144) |
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| Taxa - Archaea, Cyanobacteria and Bacteria |
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Taxa - Archaea, Cyanobacteria and Bacteria |
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Lactobacillus sanfranciscensis (22) |
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| Taxa - Fungi, Yeasts, Molds and Mildews |
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Taxa - Fungi, Yeasts, Molds and Mildews |
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Saccharomyces cerevisiae (1223) |
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| Abstract of Article: |
Will be presented in next release |
| Date Last Accessed: |
Accessed January 20, 2015 |
| Title of Article: |
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli-yeasts interactions |
| Author(s) of Article: |
Will be identified in next release |
| Citation: |
Food microbiology 2007 v.24 no.2 pp. 139-148 |
| Click to View: |
(Click to View) |
| Date of Publication: |
2007 |
| Location of Article: |
http://pubag.nal.usda.gov/pubag/article.xhtml?id=691296 |
| Name of Publication: |
Food microbiology |
| Publishing Company: |
Will be identified in next release |
| Accession Number: |
232645 |
