Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time

Publication date: Available online 5 January 2021Source: LWTAuthor(s): Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Zhengyu Jin, Xueming Xu
Source: LWT Food Science and Technology - Category: Food Science Source Type: research