摘要 : To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatography-mass ... 展开
作者 | Wan~ Junwen Wang~ Zhuolin Sun~ Min Feng~ Tao Ho~ Chi-Tang Song~ Shiqing Huang~ Yaling |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 12 |
语种/中图分类号 | 英语 / R15 S |
关键词 | Chinese steamed bread sensory evaluation GC-O GC-MS aroma-active compounds SOURDOUGH QUALITY DOUGH IMPACT FLOUR |
馆藏号 | N2007EPST0002165 |