(Q68192121)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

22 September 2019

title

Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

22 September 2019

1 reference

https://api.crossref.org/works/10.1016/0168-1605(92)90143-Q

16 October 2022

1 reference

https://api.crossref.org/works/10.1016/0168-1605(92)90143-Q

16 October 2022

author name string

M. J. Torner

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A1622751

16 October 2022

M. A. Martínez-Anaya

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A1622751

16 October 2022

B. Antuña

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A1622751

16 October 2022

C. Benedito de Barber

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A1622751

16 October 2022

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=1622751

16 October 2022

publication date

1 January 1992

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

full work available at URL

22 September 2019

https://api.elsevier.com/content/article/PII:016816059290143Q?httpAccept=text/xml

1 reference

https://api.crossref.org/works/10.1016/0168-1605(92)90143-Q

https://api.elsevier.com/content/article/PII:016816059290143Q?httpAccept=text/plain

16 October 2022

1 reference

https://api.crossref.org/works/10.1016/0168-1605(92)90143-Q

International Journal of Food Microbiology

16 October 2022

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

22 September 2019

volume

15

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

22 September 2019

issue

1-2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

22 September 2019

page(s)

145-152

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

Influence of Carbon Substrates on Lactic Acid, Cell Mass and Diacetyl-Acetoin Production in Lactobacillus plantarum

22 September 2019

cites work

18

1 reference

https://api.crossref.org/works/10.1016/0168-1605(92)90143-Q

16 October 2022

breadmaking

19

1 reference

https://api.crossref.org/works/10.1016/0168-1605(92)90143-Q

II. Pure Culture Fermentation Studies

16 October 2022

26

1 reference

https://api.crossref.org/works/10.1016/0168-1605(92)90143-Q

16 October 2022

Identifiers

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1622751%20AND%20SRC:MED&resulttype=core&format=json

22 September 2019

1 reference