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

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 265-274.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 265-274. DOI: 10.13995/j.cnki.11-1802/ts.044385

Microbial diversity in sourdough and mechanism of flavor formation in sourdough steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(12): 265-274 https://doi.org/10.13995/j.cnki.11-1802/ts.044385

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