Cite
HARVARD Citation
Wang, Y. et al. (2021). Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wang, Y. et al. (2021). Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].