Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
作者： A. Hansen , P. Schieberle
DOI: 10.1016/J.TIFS.2004.03.007
关键词:
摘要: … The generation of sufficient amounts of volatile compounds during fermentation needs a multiple step process of about 12–24 h, while fermentation by bakers yeast alone is finished …
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