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Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

Jinzhong Xi1, Qiyan Zhao1, Dan Xu1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food Chemistry
|February 5, 2022
PubMed

Keywords:
Aroma evolutionMantouStarch retrogradationStorage temperatureVolatiles

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