Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough.
Release time:2024-01-02Hits:
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Impact Factor:
6.3
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Affiliation of Author(s):
食品科技学院
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Journal:
Journal of agricultural and food chemistry
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Co-author:
朱萍,杨克胜,沈娟,陆兆新,吕凤霞,王沛
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Document Code:
2c9e868c8c56f9aa018c570c06e1003c
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Page Number:
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Translation or Not:
no
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Date of Publication:
2023-01-01
