GC‐MS analyses of volatile compounds of steamed breads fermented by Chinese traditional starter 'Jiaozi' from different regions

Autor:	Zhi-Lu Ai, Yuan-Hui Wang, Jing-Wen Zhao, Bo-Yu Li, Fei Xu, Qi-Dong Zhang
Rok vydání:	2021
Předmět:	Starter Chemistry General Chemical Engineering Chinese traditional Fermentation General Chemistry Food science Gas chromatography–mass spectrometry Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0230743e4513a3644a844a297de034be https://doi.org/10.1111/jfpp.15267 Zobrazit plný text záznamu