These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: [On the nonexistence of propionic acid in various kinds of breeds (author's transl)].
    Author: Lück E, Oeser H, Remmert KH, Sabel J.
    Journal: Z Lebensm Unters Forsch; 1975 May 30; 158(1):27-9. PubMed ID: 1224794.
    Abstract:
    Analyses of 45 samples of sour dough and various kinds of bread have shown that no appreciable amounts of propionic acid are formed during sour dough fermentation. Bread has no natural propionic acid content.
    [Abstract] [Full Text] [Related] [New Search]