Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time
Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Zhengyu Jin, Xueming Xu
Topics & Concepts
NonanalDecanalOctanalChemistryAromaSteamingFood scienceFermentationYeastButanolOrganic chemistryEthanolBiochemistryHexanalFermentation and Sensory AnalysisFood composition and propertiesFood Quality and Safety Studies