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Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method.
Wang, Xiangyu; Zhu, Xiaoge; Bi, Yanlan; Zhao, Renyong; Nie, Yuanyang; Yuan, Wenqiao.
Afiliação
  • Wang X; College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, 450001, China.
  • Zhu X; College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, 450001, China.
  • Bi Y; College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, 450001, China.
  • Zhao R; College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, 450001, China. Electronic address: zry8600@haut.edu.cn.
  • Nie Y; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Yuan W; Department of Biological and Agricultural Engineering, North Carolina State University, Raleigh, NC 27695, USA. Electronic address: wyuan2@ncsu.edu.
Food Chem ; 330: 127316, 2020 Nov 15.
Article em En | MEDLINE | ID: mdl-32569933
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pão / Microbiota Idioma: En Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pão / Microbiota Idioma: En Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China