Volatile compounds of probiotic fermented sausages produced using immobilized L. casei on wheat

Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Volumn , Issue , 2010, Pages 178-184

  Sidira, Marianthi ^a   Dimitrellou, Dimitra ^a   Kanellaki, Maria ^a   Kourkoutas, Yiannis ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84893760538     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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