Original Research
Published on 09 Mar 2018
Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study
in Food Microbiology
- 8,067 views
- 56 citations








