Please use this identifier to cite or link to this item:
https://scholarhub.balamand.edu.lb/handle/uob/773
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Makhoul, Salim | en_US |
dc.contributor.author | Romano, Andrea | en_US |
dc.contributor.author | Cappellin, Luca | en_US |
dc.contributor.author | Spano, Giuseppe | en_US |
dc.contributor.author | Nakat, Hanna El | en_US |
dc.date.accessioned | 2020-12-23T08:36:49Z | - |
dc.date.available | 2020-12-23T08:36:49Z | - |
dc.date.issued | 2014 | - |
dc.identifier.uri | https://scholarhub.balamand.edu.lb/handle/uob/773 | - |
dc.description | This 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.extent | 9 p. | en_US |
dc.language.iso | eng | en_US |
dc.subject | PTR-MS | en_US |
dc.subject | VOC | en_US |
dc.subject | Bakery | en_US |
dc.subject | Leavening | en_US |
dc.subject | Yeast | en_US |
dc.title | Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters | en_US |
dc.type | Conference Paper | en_US |
dc.relation.conference | MS-FoodDay Conference (3rd : October 9-11, 2013 : Trento, Italy) | en_US |
dc.identifier.doi | 10.1002/jms.3421 | - |
dc.contributor.affiliation | Department of Chemistry | en_US |
dc.description.volume | 49 | en_US |
dc.description.issue | 9 | en_US |
dc.description.startpage | 850 | en_US |
dc.description.endpage | 859 | en_US |
dc.date.catalogued | 2019-06-03 | - |
dc.description.status | Published | en_US |
dc.identifier.ezproxyURL | http://ezsecureaccess.balamand.edu.lb/login?url=https://doi.org/10.1002/jms.3421 | en_US |
dc.identifier.OlibID | 192246 | - |
dc.relation.ispartoftext | Journal of mass spectrometry | en_US |
dc.provenance.recordsource | Olib | en_US |
crisitem.author.parentorg | Faculty of Arts and Sciences | - |
Appears in Collections: | Department of Chemistry |
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