Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature

标题
Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature
作者
关键词
Whole meal bread, Crust, Volatile compounds, Fermentation temperature, Yeast level
出版物
FOOD CHEMISTRY
Volume 210, Issue -, Pages 566-576
出版商
Elsevier BV
发表日期
2016-05-01
DOI
10.1016/j.foodchem.2016.04.110

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