复合发酵剂馒头和单一酵母馒头风味物质比较

韩德权, 孙庆申, 李冰, 吴桐

Comparison of Flavor Substances from Steamed Bread Fermented with a Mixed Starter Culture or Commercial Bread Yeast

HAN De-quan, SUN Qing-shen, LI Bing, WU Tong

食品科学 . 2012, (2): 240 -242 . DOI: 10.7506/spkx1002-6630-201202053