المؤلفون: SHEN Xin, YANG Haiying, YING Xin, ZHAO Kai, NIU Xinghe, LI Hui, LÜ Ying

المصدر: Shipin Kexue, Vol 44, Iss 22, Pp 257-266 (2023)

مصطلحات موضوعية: sourdough yeast, flavor substances, headspace solid-phase microextraction-gas chromatography-mass spectrometry, sensory evaluation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-032.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/b25c39f55ef149ee98fa260129d78165