| index | Title |
| 1 | A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough Author(s):Guo-hua Zhang, Tao Wu, Faizan A. S... Clicked:6298 Download:5678 Cited:3 <Full Text> <PPT> 3257 Journal of Zhejiang University Science B 2016 Vol.17 No.10 P.787-797 DOI:10.1631/jzus.B1600130 |