Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060843 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060843
2 University of Sunderland, Darwin Annexe, University of Sunderland, Chester Road, SR1 3SD Sunderland, United Kingdom
severino.s.pandiella@manchester.ac.uk
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060843
Flavour volatile compounds developed during fermentation of a cereal based fermented food with Lactic Acid Bacteria
S. Pandiella1, I. Salmeron1, R. Rozada1, and K. Thomas2 1 The University of Manchester, Department of Chemical Engineering and Analytical Sciences, Sackville Street PO Box 88, M60 1QD Manchester, United Kingdom2 University of Sunderland, Darwin Annexe, University of Sunderland, Chester Road, SR1 3SD Sunderland, United Kingdom
severino.s.pandiella@manchester.ac.uk
First page of the article
