Ding, X.; Yue, M.; Gu, H.; Li, S.; Chen, S.; Wang, L.; Sun, L.
Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS. Foods 2024, 13, 2490.
https://doi.org/10.3390/foods13162490
AMA Style
Ding X, Yue M, Gu H, Li S, Chen S, Wang L, Sun L.
Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS. Foods. 2024; 13(16):2490.
https://doi.org/10.3390/foods13162490
Chicago/Turabian Style
Ding, Xialiang, Meixiang Yue, Henghao Gu, Suyang Li, Shiyi Chen, Liang Wang, and Ling Sun.
2024. "Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS" Foods 13, no. 16: 2490.
https://doi.org/10.3390/foods13162490
APA Style
Ding, X., Yue, M., Gu, H., Li, S., Chen, S., Wang, L., & Sun, L.
(2024). Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS. Foods, 13(16), 2490.
https://doi.org/10.3390/foods13162490
