Effect of dough kneading time on Chinese steamed bread quality and volatile compounds
Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Xueming Xu
Topics & Concepts
DecanalOctanalAromaNonanalFood scienceChemistrySteamed breadHexanalFood composition and propertiesPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects