Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.
Guanmian WeiBimal ChitrakarJiangna WuYaxin SangPublished in: Journal of the science of food and agriculture (2023)
Differences in microbial profiles caused different aroma profiles and quality of CSB; and the CSB fermented with traditional starters were sufficiently separated by stepwise canonical discriminant analysis based on aroma compounds. © 2023 Society of Chemical Industry.