Analysis of Microbial Community Structure in Traditional Sourdough and Flavor Components in Steamed Bread Made with It
LI Xiaomin, HAN Wei, LI Qi, WANG Qing, TAN Xinyue, ZOU Qiulong, ZHANG Xiaolin
FOOD SCIENCE . 2021, (10): 162 -170 .  DOI: 10.7506/spkx1002-6630-20200109-107