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1A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
Author(s):Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He  Clicked:4707  Download:3695  Cited:3  <Full Text>  <PPT> 2560
Journal of Zhejiang University Science B  2016 Vol.17 No.10 P.787-797  DOI:10.1631/jzus.B1600130
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