江苏大学主页平台管理系统王亮--中文主页-- Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS

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王亮

教授

硕士生导师
学位：博士
性别：男
毕业院校：四川大学
学历：博士研究生毕业
在职信息：在职
所在单位：食品与生物工程学院

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Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS

发布时间：2024-12-09 点击次数：

所属单位：食品与生物工程学院
论文名称：Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS
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