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
Frontiers in Microbiology
doi 10.3389/fmicb.2018.00429
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