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Journal: FoodsVolume: 13Number: 2490
Article: 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
- Authors:
- Xialiang Ding†,
- Meixiang Yue† and
- Henghao Gu
- et al.
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