Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 3, 2009, Pages 1060-1064

  Ryan, Liam Anthony Matthew ^a   Dal Bello, Fabio ^a   Czerny, Michael ^b   Koehler, Peter ^b   Arendt, Elke Karin ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Gas chromatography; Lactobacillus; Mass spectrometry; Phenyllactic acid; Sourdough; Stable isotope dilution assay

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

3 PHENYLLACTIC ACID; 3-PHENYLLACTIC ACID; LACTIC ACID DERIVATIVE;

ARTICLE; BREAD; FERMENTATION; LACTOBACILLUS PLANTARUM; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; WHEAT;

BREAD; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTATES; LACTOBACILLUS PLANTARUM; TRITICUM;

EID: 61449233286     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802578e     Document Type: Article

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