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Journal: Foods, 2024
Volume: 13
Number: 2490
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: by Xialiang Ding, Meixiang Yue, Henghao Gu, Suyang Li, Shiyi Chen, Liang Wang and Ling Sun
Link: https://www.mdpi.com/2304-8158/13/16/2490

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