Analysis of volatile flavor compounds in dough fermented by aroma-producing yeast

doi:10.11882/j.issn.0254-5071.2023.01.025

ZHAO Changwen, PAN Xiaoqian, CHENG Xiaoyu, LIN dongmei

China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 147-154.

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China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 147-154. DOI: 10.11882/j.issn.0254-5071.2023.01.025

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Analysis of volatile flavor compounds in dough fermented by aroma-producing yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(1): 147-154 https://doi.org/10.11882/j.issn.0254-5071.2023.01.025

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