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Updated: Jul 7, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

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Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread

Wang Zhenhua1,2,3, Zhang Mengmeng1,2, Zhao Wenrui1,2

  • 1Key Laboratory of Plant Protein Innovation and Resource Development, China National Light Industry, Beijing Technology and Business University, Beijing, China.

Journal of Food Science
|July 5, 2026
PubMed

Keywords:
Chinese steamed breadpreservationquality improvementstorage

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