A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Published 2016 View Full Article

Authors

Keywords

Steamed bread, Sourdough, Simultaneous distillation-extraction (SDE), Solid-phase microextraction (SPME), Purge and trap (P&T), 馒头, 酸面团, 同时蒸馏萃取, 固相微萃取, 吹扫捕集, R15

Journal

Journal of Zhejiang University-SCIENCE B

Volume 17, Issue 10, Pages 787-797

Publisher

Zhejiang University Press

Online

2016-10-18

DOI

10.1631/jzus.b1600130

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