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Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method

Xiangyu Wang, Xiaoge Zhu, Yanlan Bi, Renyong Zhao, Yuanyang Nie, Wenqiao Yuan

2020Food Chemistry52 citationsDOI

Topics & Concepts

MaltoseSpongeFermentationFood scienceLactobacillusChemistryBiologyBotanySucroseMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods
Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method | Litcius