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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2024-08-01
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| سلاسل: | Foods |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/13/16/2490 |
| الوسوم: |
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