传统酸面团中植物乳杆菌发酵馒头抗氧化特性及挥发性风味物质特征

程晓燕1，孙银凤1，刘娜1，黄卫宁1,*，李宁2，FILIP Arnaut3

Antioxidant Properties and Flavor Characteristics of Steamed Bread Fermented by Lactobacillus plantarum Isolated
from Traditional Sourdough

CHENG Xiaoyan1, SUN Yinfeng1, LIU Na1, HUANG Weining1,*, LI Ning2, FILIP Arnaut3

食品科学 . 2015, (12): 87 -92 . DOI: 10.7506/spkx1002-6630-201512016