Research progress on extraction and analysis of volatile compounds (aroma) of Jiaozi Chinese steamed bread

doi:10.13995/j.cnki.11-1802/ts.018712

WANG Yuanhui, ZHAO Jingwen, LIU Changhong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 211-219.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 211-219. DOI: 10.13995/j.cnki.11-1802/ts.018712

Research progress on extraction and analysis of volatile compounds (aroma) of Jiaozi Chinese steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 211-219 https://doi.org/10.13995/j.cnki.11-1802/ts.018712

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Received	Published
2018-09-06	2019-02-25
Issue Date
2019-03-26

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