Work

Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.109350

Authors: Biao Suo, Wenjing Nie, Yuexia Wang, Jingyi Ma, Xiaolong Xing, Zhongmin Huang, Chao Xu, Zhen Li, Zhilu Ai

Institutions: Ministry of Agriculture and Rural Affairs, Henan Agricultural University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Science and Technology Department of Henan Province

Award: G678807509

OpenAlex ID: W3014589655

FWCI: 4.493

Cites: 31

Cited by: 52

Related to: 10