Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

作者：Zhao Fen, Jinying Guo, Gege Zhang, Lantian Zhang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114962 · 被引用次数：26 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology