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, (6): 300 -305 .  DOI: 10.13995/j.cnki.11-1802/ts.039329

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