Dynamic changes in quality characteristic and volatile flavor compounds of Ningqiang Hetaomo during baking process

doi:10.13995/j.cnki.11-1802/ts.027526

JIN Wengang, LIU Junxia, JIN Jing, GENG Jingzhang, WANG Jinze, YIN Dongxia, JIANG Hai

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 188-195.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 188-195. DOI: 10.13995/j.cnki.11-1802/ts.027526

Dynamic changes in quality characteristic and volatile flavor compounds of Ningqiang Hetaomo during baking process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(16): 188-195 https://doi.org/10.13995/j.cnki.11-1802/ts.027526

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Received	Revised	Published
2021-03-26	2021-04-29	2021-08-25
Issue Date
2021-09-10

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