老面菌群多样性及老面馒头风味物质形成机制
吴佳玉, 高双, 韩俊华, 吴荣荣, 任媛媛, 史晨杉, 王敏
Microbial diversity in sourdough and mechanism of flavor formation in sourdough steamed bread
WU Jiayu, GAO Shuang, HAN Junhua, WU Rongrong, Ren Yuanyuan, SHI Chenshan, WANG Min
食品与发酵工业
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2026, (12): 265
-274
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DOI: 10.13995/j.cnki.11-1802/ts.044385
