| 标题 |
Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Francieli Begnini Siepmann; Beatriz Sousa de Almeida; Nina Waszczynskyj; Michele Rigon Spier 出版日期:2019-03-24 |
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(2025-6-4)