FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (10): 66-72.doi: 10.7506/spkx1002-6630-20210810-136
• Food Chemistry • Previous Articles Next Articles
HU Yuwei, GAO Mengxiang
Online:
2022-05-25
Published:
2022-05-27
CLC Number:
HU Yuwei, GAO Mengxiang. Effects of White Sugar and Butter on Sensory Quality and Flavor Substances of Bread Analyzed by Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2022, 43(10): 66-72.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210810-136
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