Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread
W. T. Zhou, Shengxin Ji, Junling Fang, Yi Li, Huiping Fan, Zhen Li, Xiaojie Wang, Biao Suo
Topics & Concepts
Leavening agentFood scienceSaccharomyces cerevisiaeFlavorFermentationYeastChemistryBiologyBiochemistryMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods