酵母和酵子馒头的感官及风味物质GC-MS分析
张亭妍，王宏雁，刘钟栋
Analysis of sensory and flavor components of Mantou (steamed bread) made by yeast and Jiaozi by GC-MS
ZHANG Tingyan, WANG Hongyan, LIU Zhongdong
中国酿造
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2020, (6): 204
-208
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DOI: 10.11882/j.issn.0254-5071.2020.06.038
