滁菊粉对面团特性和面包风味及其抗氧化活性的影响
鲍雨婷,孙玥,李雪玲,梁进
Effect of Chuzhou Chrysanthemum Powder on Dough Properties and Flavor and Antioxidant Activity of Bread
BAO Yuting, SUN Yue, LI Xueling, LIANG Jin
食品科学
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2023, (4): 107
-114
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DOI: 10.7506/spkx1002-6630-20220403-034