A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
about
Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Comparative Agreement Analysis of Differences in 1,5-Anhydroglucitol, Glycated Albumin, and Glycated Hemoglobin A1c Levels between Fasting and Postprandial States in Steamed Bread Meal Test.
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A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on October 2016
@en
vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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name
A study revealing the key arom ...... Chinese traditional sourdough
@en
A study revealing the key arom ...... Chinese traditional sourdough.
@nl
type
label
A study revealing the key arom ...... Chinese traditional sourdough
@en
A study revealing the key arom ...... Chinese traditional sourdough.
@nl
prefLabel
A study revealing the key arom ...... Chinese traditional sourdough
@en
A study revealing the key arom ...... Chinese traditional sourdough.
@nl
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P2860
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P1476
A study revealing the key arom ...... Chinese traditional sourdough
@en
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Guo-Hua Zhang
Guo-Qing He
Huan-Yi Yang
Tong-Jie Liu
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P2888
P304
P356
10.1631/JZUS.B1600130
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2016-10-01T00:00:00Z
P6179
1027953634