The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast
Jinzhong Xi, Dan Xu, Fengfeng Wu, Zhengyu Jin, Yun Yin, Xueming Xu
Topics & Concepts
AromaFood scienceFlavorChemistryOdorHexanalNonanalYeastFermentationDiacetylBiochemistryOrganic chemistryFermentation and Sensory AnalysisFood Quality and Safety StudiesMeat and Animal Product Quality