| 标题 |
Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Xialiang Ding; Meixiang Yue; Henghao Gu; Suyang Li; Shiyi Chen; et al 出版日期:2024 |
| 求助人 | |
| 下载 |
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(2025-6-4)