Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread
Authors:
- Bowen YanBYBowen Yan
- Faizan A. SadiqFaizan A. Sadiq
- Yijie CaiYCYijie Cai
- Daming FanDaming Fan
- Wei ChenWCWei Chen
- Hao ZhangHZHao Zhang
- Jianxin ZhaoJianxin Zhao
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31471721)
- Technology Development Funding of Wuxi (CLE02N1706)
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