Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough
Yuanhui Wang, Yue‐Ying Yang, Hao-Qi Li, Qidong Zhang, Fei Xu, Zhijian Li
Topics & Concepts
AromaOdorFlavorFood scienceChemistryFermentationPerillaOrganic chemistryRaw materialFermentation and Sensory AnalysisMeat and Animal Product QualityTea Polyphenols and Effects