Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods
Mengmei Ma, Taihua Mu, Liang Zhou
Topics & Concepts
Food scienceAspergillus parasiticusPenicillium chrysogenumBacillus subtilisChemistryMicroorganismSteamed breadPenicilliumPenicillium citrinumBiologyMycotoxinBotanyBacteriaGeneticsMeat and Animal Product QualityFood composition and propertiesProbiotics and Fermented Foods