| 标题 |
[高分]
Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs |
| 网址 | |
| DOI | |
| 其它 |
期刊:Cereal Chemistry 作者:Katina Kati; Poutanen Kaisa; Autio Karin 出版日期:2007-06-08 |
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(2025-6-4)