Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/773
DC FieldValueLanguage
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
Show simple item record

SCOPUSTM   
Citations

38
checked on Apr 20, 2024

Record view(s)

28
checked on Apr 25, 2024

Google ScholarTM

Check

Dimensions Altmetric

Dimensions Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.