发酵剂发酵、自然发酵与未发酵黑米煎饼的风味物质分析
唐明礼,王勃,刘贺,何余堂,惠丽娟,马涛
Analysis on volatile flavor compounds in black rice pancake produced by leavening agents, natural fermentation and unfermentation
TANG Ming-li,WANG Bo,LIU He,HE Yu-tang,HUI Li-juan,MA Tao
食品与发酵工业
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2015, (6): 190
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