Effects of <i>Wickerhamomyces anomalus</i> Co-Fermented with <i>Saccharomyces cerevisiae</i> on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS

Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Mu...

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Detalhes bibliográficos

Principais autores:	Xialiang Ding, Meixiang Yue, Henghao Gu, Suyang Li, Shiyi Chen, Liang Wang, Ling Sun
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-08-01
coleção:	Foods
Assuntos:	steamed bread volatile flavor substances <i>Wickerhamomyces anomalus</i> co-fermentation HS-SPME-GC-MS electronic nose
Acesso em linha:	https://www.mdpi.com/2304-8158/13/16/2490
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