Effects of Freeze Drying and Storage of Oat Sourdough Starter on Volatile Flavor Compounds of Bread
LIU Ruo-shi1,WAN Jing-jing1,ZHANG Kun1,HUANG Wei-ning1,*,RAYAS-DUARTE Patricia2
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
2. Food and Agricultural Products Research Center, Oklahoma State University, Stillwater OK 74078-6055, USA
LIU Ruo-shi1,WAN Jing-jing1,ZHANG Kun1,HUANG Wei-ning1,*,RAYAS-DUARTE Patricia2. Effects of Freeze Drying and Storage of Oat Sourdough Starter on Volatile Flavor Compounds of Bread[J]. FOOD SCIENCE, 2010, 31(21): 15-19.