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期刊名称

  • food chemistry(1)
  • journal of food processing and preservation(1)

关键词

  • chinese traditional sourdough; high-throughput sequencing; potato steamed bread quality; correlation analysis(1)

作者

  • Zhao, Zheng AND Mu, Taihua AND Sun, Hongnan(0)

机构

  • chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, 2 yuan ming yuan west rd, beijing 100193, peoples r china(1)
  • chinese acad agr sci, key lab agroprod proc, minist agr, lab food chem & nutr sci,inst food sci & technol, 2 yuan ming yuan west rd, beijing 100193, peoples r china(1)

年份

  • 2019(1)
科研产出
资源类型: 外文期刊
作者:Zhao, Zheng(精确检索)
作者:Mu, Taihua(精确检索)
作者:Sun, Hongnan(精确检索)
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1Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

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机构：

来源：FOOD CHEMISTRY

关键词： Chinese traditional sourdough; High-throughput sequencing; Potato steamed bread quality; Correlation analysis

年份：2019

2Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

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来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

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