Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread.

Foods · 2022 · PMC9265662 · PMID 35804724

Europe PMC DOI

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a decreasing trendno p-value reported

However, the relative abundance of Companilactobacillus crustorum , Lactiplantibacillus pentosus , and Levilactobacillus brevis in XS showed a decreasing trend.

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