The aroma compounds of Chinese steamed bread fermented with...

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Food Bioscience 2020 / 9

The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

Xi, Jinzhong, Xu, Dan, Wu, Fengfeng, Jin, Zhengyu, Yin, Yun, Xu, Xueming
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Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2020.100775
Date:
September, 2020
File:
PDF, 741 KB
2020
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