Open Access
IUFoST World Congress
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 Kingdom
2 University of Sunderland, Darwin Annexe, University of Sunderland, Chester Road, SR1 3SD Sunderland, United Kingdom
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