Analysis of volatile flavor components of mixed rice flour based on secondary germentation of aspergillus oryzae and bifidobacterium longum

LI Jun; LI Xue; LI Qin; KANG Xin; CUI Huaitian; XU Xinyue; JIN Shihao; WANG Jinqiu; LIU He

doi:10.3969/j.issn.1673-0569.2020.02.006

Home>Articles>Analysis of volatile flavor components of mixed rice flour based on secondary germentation of aspergillus oryzae and bifidobacterium longum

DOI: 10.3969/j.issn.1673-0569.2020.02.006

Analysis of volatile flavor components of mixed rice flour based on secondary germentation of aspergillus oryzae and bifidobacterium longum

LI Jun

LI Xue

LI Qin

KANG Xin

CUI Huaitian

XU Xinyue

JIN Shihao

WANG Jinqiu

LIU He

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Publication Date：2020-06-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：9( 127-135 )

Journal of Bohai University(Natural Science Edition)

ISTIC

ISSN：1673-0569

Year, Vol.(Issue)：2020,41(2)