Munch-Andersen C.B. |  Porcellato D.... -  《International Journal of Food Microbiology》 - 2025,426 - 1～12 - 共12页

摘要：© 2024Sourdough breadmaking on an industrial scale requires robust, well-performing starters that bring attractive characteristics to the product. The active nature of liquid starters provides a faste...

关键词： Cold storage |  Free amino acids |  Lactic acid bacteria |  Microbiota |  Sourdough starter |  Volatile aromatic compounds