Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

Published 2020 View Full Article

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Title
Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters
Authors
Keywords
Traditional Chinese starter, Steamed bread, Sourdough, Microbial diversity, Volatile compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 126, Issue -, Pages 109350
Publisher
Elsevier BV
Online
2020-03-29
DOI
10.1016/j.lwt.2020.109350

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