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
FOOD SCIENCE . 2010, (21): 15 -19 .  DOI: 10.7506/spkx1002-6630-201021003