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A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studie...
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| Publicado no: | J Zhejiang Univ Sci B |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Zhejiang University Press
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5064172/ https://ncbi.nlm.nih.gov/pubmed/27704748 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B1600130 |
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