2021peer-reviewed25 citations
Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough
Yuanhui Wang, Yue‐Ying Yang, Haoqi Li, Qidong Zhang, Fei Xu, Zhijian Li
LWT
Concepts
AromaOdorFlavorFood scienceChemistryFermentationPerilla