Erratum to: Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms (International Journal of Food Sciences and Nutrition, (2017), (1-10), 10.1080/09637486.2017.1312296);Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

International Journal of Food Sciences and Nutrition

Volumn 68, Issue 8, 2017, Pages 987-996

  Raninen, Kaisa ^a   Lappi, Jenni ^a   Kolehmainen, Mikko ^a   Kolehmainen, Marjukka ^a   Mykkänen, Hannu ^a   Poutanen, Kaisa ^b   Raatikainen, Olavi ^a  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

aspiration ion mobility spectrometry; diet; Exhaled breath; rye; VOC profile

Indexed keywords

ADULT; BREAD; BREATH ANALYSIS; CHEMISTRY; CLASSIFICATION; DIET; DIET THERAPY; DIETARY FIBER; FEMALE; FERMENTATION; GASTROINTESTINAL DISEASE; HUMAN; ION MOBILITY SPECTROMETRY; MALE; METABOLISM; MIDDLE AGED; PROCEDURES; SECALE;

ADULT; BREAD; BREATH TESTS; DIET; DIETARY FIBER; FEMALE; FERMENTATION; GASTROINTESTINAL DISEASES; HUMANS; ION MOBILITY SPECTROMETRY; MALE; MIDDLE AGED; SECALE;

EID: 85017237030     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637486.2017.1327431     Document Type: Erratum

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