Analysis of volatile compounds from fermented wheat flour during heating process

doi:10.13995/j.cnki.11-1802/ts.024269

WANG Meiting, WANG Binchen, XIAO Lin, CHAI Duo, JIANG Yumeng, DONG Liang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 221-228.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 221-228. DOI: 10.13995/j.cnki.11-1802/ts.024269

Analysis of volatile compounds from fermented wheat flour during heating process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 221-228 https://doi.org/10.13995/j.cnki.11-1802/ts.024269

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Received	Revised	Published
2020-04-22	2020-05-28	2020-10-25
Issue Date
2020-11-12

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