A study revealing the key aroma compounds of steamed bread...

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Zhang, Guo-hua, Wu, Tao, Sadiq, Faizan A., Yang, Huan-yi, Liu, Tong-jie, Ruan, Hui, He, Guo-qing
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Volume:
17
Language:
english
Journal:
Journal of Zhejiang University-SCIENCE B
DOI:
10.1631/jzus.B1600130
Date:
October, 2016
File:
PDF, 540 KB
english, 2016
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