Work

Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.140151

Authors: Guanmian Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou

Institutions: Hebei Agricultural University, Cornell University, New York State College of Agriculture & Life Sciences, Jiangnan University, State Key Laboratory of Food Science and Technology

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

Funders: National Natural Science Foundation of China, Natural Science Foundation of Hebei Province, Agricultural University of Hebei, Hebei Agricultural University

Awards: G537949036, G6517425342, G7673714661, G854709508

OpenAlex ID: W4399772723

FWCI: 3.637

Cites: 38

Cited by: 17

Related to: 10