Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.
- DOI
- 10.1080/09637486.2017.1312296
- Published
- 2017 Dec
- Container
- International journal of food sciences and nutrition
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1080/09637486.2017.1312296,
title = {Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.},
author = {Raninen K and Lappi J and Kolehmainen M and Kolehmainen M and Mykkänen H and Poutanen K and Raatikainen O},
year = {2017},
journal = {International journal of food sciences and nutrition},
doi = {10.1080/09637486.2017.1312296},
url = {https://doi.org/10.1080/09637486.2017.1312296}
}RIS
TY - JOUR TI - Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms. AU - Raninen K AU - Lappi J AU - Kolehmainen M AU - Kolehmainen M AU - Mykkänen H AU - Poutanen K AU - Raatikainen O PY - 2017 JO - International journal of food sciences and nutrition DO - 10.1080/09637486.2017.1312296 UR - https://doi.org/10.1080/09637486.2017.1312296 ER -
APA
K, R., J, L., M, K., M, K., H, M., K, P., & O, R. (2017). Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.. International journal of food sciences and nutrition. https://doi.org/10.1080/09637486.2017.1312296
Source records
- pubmed · retrieved 2026-09-25T10:35:07.597Z