Application of Frozen Dough Fermentation in Chinese Traditional Foods Ⅰ. Effect of Trehalose on Volatile Flavor Compounds in Filling-containing Frozen Dough Products
LIU Ruo-shi1，HUANG Li-qun1，ZHANG Luan1，WANG Feng1，HUANG Wei-ning1,*，Patricia RAYAS-DUARTE2
FOOD SCIENCE . 2009, (15): 21 -25 .  DOI: 10.7506/spkx1002-6630-200915003