Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread
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Published:2024-06
Issue:
Volume:59
Page:104216
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ISSN:2212-4292
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Container-title:Food Bioscience
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language:en
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Short-container-title:Food Bioscience
Author:
Zhou WeitaoORCID,
Ji Shengxin,
Fang Junling,
Li Yi,
Fan Huiping,
Li Zhen,
Wang Xiaojie,
Suo BiaoORCID