Citation: | WANG Cong, LYU Yingguo, CHEN Jie. Study on Flavor Components of Steamed Bread Fermented by Different Starters[J]. Science and Technology of Food Industry, 2021, 42(18): 261−267. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090240. |
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