Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/773
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dc.contributor.authorMakhoul, Salimen_US
dc.contributor.authorRomano, Andreaen_US
dc.contributor.authorCappellin, Lucaen_US
dc.contributor.authorSpano, Giuseppeen_US
dc.contributor.authorNakat, Hanna Elen_US
dc.date.accessioned2020-12-23T08:36:49Z-
dc.date.available2020-12-23T08:36:49Z-
dc.date.issued2014-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/773-
dc.descriptionThis article is part of the Journal of Mass Spectrometry special issue on 3rd MS-FoodDay conference, October 9-11, 2013, Trento, Italy.en_US
dc.format.extent9 p.en_US
dc.language.isoengen_US
dc.subjectPTR-MSen_US
dc.subjectVOCen_US
dc.subjectBakeryen_US
dc.subjectLeaveningen_US
dc.subjectYeasten_US
dc.titleProton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast startersen_US
dc.typeConference Paperen_US
dc.relation.conferenceMS-FoodDay Conference (3rd : October 9-11, 2013 : Trento, Italy)en_US
dc.identifier.doi10.1002/jms.3421-
dc.contributor.affiliationDepartment of Chemistryen_US
dc.description.volume49en_US
dc.description.issue9en_US
dc.description.startpage850en_US
dc.description.endpage859en_US
dc.date.catalogued2019-06-03-
dc.description.statusPublisheden_US
dc.identifier.ezproxyURLhttp://ezsecureaccess.balamand.edu.lb/login?url=https://doi.org/10.1002/jms.3421en_US
dc.identifier.OlibID192246-
dc.relation.ispartoftextJournal of mass spectrometryen_US
dc.provenance.recordsourceOliben_US
crisitem.author.parentorgFaculty of Arts and Sciences-
Appears in Collections:Department of Chemistry
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