Published in
Elsevier, Food Chemistry, (242), p. 404-411
DOI: 10.1016/j.foodchem.2017.09.081
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Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread
Journal article published in 2018 by
Tongjie Liu,
Yang Li,
Faizan A. Sadiq,
Huanyi Yang,
Jingsi Gu,
Lei Yuan 
,
Yuan Kun Lee,
Guoqing He
,
Yuan Kun Lee,
Guoqing He
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