Effect of Lactic Acid Bacteria in Traditional Foods on the Flavor of Sourdough Bread

Lactic acid bacteria (LAB) plays an important role in the production of sourdough, and has a significant impact on its flavor and other qualities. In order to select LAB starter culture for specialty sourdough and develop differentiated sour dough bread, this study evaluated the glucose metabolism c...

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Xehetasun bibliografikoak

Egile Nagusiak:	YANG Hai-ying, LU Yu, ZHANG Chun-qiang, YAO Qian-ru, LI Jia-pu, NIU Xing-he, LI Hui
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Academy of National Food and Strategic Reserves Administration 2024-03-01
Saila:	Liang you shipin ke-ji
Gaiak:	lactic acid bacteria sourdough flavor substances sugar metabolism organic acid production bread
Sarrera elektronikoa:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240209
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