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Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs

M Aponte1, F Boscaino, A Sorrentino

  • 1Dipartimento di Agraria, University of Naples Federico II, Via Università, 100, 80055 Portici (Naples), Italy.

Food Chemistry
|July 23, 2013
PubMed

Keywords:
Castanea sativa Mill.GC/MSLactic acid bacteriaPCR-DGGEVolatile compounds

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