Analysis of characteristic aroma substances in low temperature fermented bread by quantitative descriptive analysis and gas chromatography-mass spectrometry

YANG Yongjing, REN Jingyi, LI Zhengda, CAI Linya, YUAN Zixi, REN Xinru, WANG Zhen

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 300-305.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 300-305. DOI: 10.13995/j.cnki.11-1802/ts.039329

Analysis of characteristic aroma substances in low temperature fermented bread by quantitative descriptive analysis and gas chromatography-mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 300-305 https://doi.org/10.13995/j.cnki.11-1802/ts.039329

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