Insights into the microbial diversity of Xinjiang naan sourdough and its contributions to the production of volatile compounds

Food Chemistry 2026

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Authors: Elmnur Ali, Laifeng Lu, Haiying, Ke, Qingbin Guo

DOI: 10.1016/j.foodchem.2026.147851

Cited by: 3

References: 55

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Edible Oils Quality and Analysis

References 55