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1 Ergebnisse
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Characterization of aroma-active compounds in steamed bread..:
Wang, Yuan-Hui
;
Yang, Yue-Ying
;
Li, Hao-Qi
...
LWT. 152 (2021) - p. 112347 , 2021
Link:
https://doi.org/10.1016/j.lwt.2021.112347
RT Journal T1
Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2021.112347&Exemplar=1&LAN=DE A1 Wang, Yuan-Hui A1 Yang, Yue-Ying A1 Li, Hao-Qi A1 Zhang, Qi-Dong A1 Xu, Fei A1 Li, Zhi-Jian PB Elsevier BV YR 2021 SN 0023-6438 JF LWT VO 152 SP 112347 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2021.112347 DO https://doi.org/10.1016/j.lwt.2021.112347 SF ELIB - SuUB Bremen
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