Influence of silver carp muscle hydrolysate on the volatiles and aroma characteristics of frozen wheat dough and its resultant steamed bread
Year: 2025
Type: article
Source: Journal of Food Science
Authors: Zixuan Wu, Haidong Liu, Xianghong Li, Jian Yu, Yiqun Huang, Yongle Liu, Faxiang Wang
Institution: Changsha University of Science and Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Awards: G1222365306, G7575283927
OpenAlex ID: W4408657127