Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 113 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Expression and characterization of β‐1,3‐1,4‐glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making;Journal of Food Science;2024-01-28
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3. Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast;Journal of Agricultural and Food Chemistry;2023-11-02
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5. Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough;Journal of Agricultural and Food Chemistry;2023-10-23
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