Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism

作者：Xuan Wang, Dudu Pei, Yuefei Teng, Jianfen Liang · 发表于：Journal of Food Science and Technology · 年份：2017 · DOI：10.1007/s13197-017-2950-8 · 被引用次数：71 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Food Quality and Safety Studies