The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

Published 2020 View Full Article

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Title
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast
Authors
Keywords
Chinese steamed bread, Mantou, 2-Pentylfuran, Wheat-like aroma, Yeast, Sourdough
Journal
Food Bioscience
Volume -, Issue -, Pages 100775
Publisher
Elsevier BV
Online
2020-09-19
DOI
10.1016/j.fbio.2020.100775

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