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刘若诗1，黄立群1，张峦1，王凤1，黄卫宁1,*，RAYAS-DUARTE Patricia2

Application of Frozen Dough Fermentation in Chinese Traditional Foods Ⅰ. Effect of Trehalose on Volatile Flavor Compounds in Filling-containing Frozen Dough Products

LIU Ruo-shi1，HUANG Li-qun1，ZHANG Luan1，WANG Feng1，HUANG Wei-ning1,*，Patricia RAYAS-DUARTE2

食品科学 . 2009, (15): 21 -25 . DOI: 10.7506/spkx1002-6630-200915003