Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.
- DOI
- 10.1016/j.fochx.2026.104206
- Published
- 2026 Aug
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104206,
title = {Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.},
author = {Ma X and Zhang X and Du Y and Zhu H and Zhang B and Wang C and Mao S and Guo S},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104206},
url = {https://doi.org/10.1016/j.fochx.2026.104206}
}RIS
TY - JOUR TI - Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes. AU - Ma X AU - Zhang X AU - Du Y AU - Zhu H AU - Zhang B AU - Wang C AU - Mao S AU - Guo S PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104206 UR - https://doi.org/10.1016/j.fochx.2026.104206 ER -
APA
X, M., X, Z., Y, D., H, Z., B, Z., C, W., S, M., & S, G. (2026). Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104206
Source records
- pubmed · retrieved 2026-09-26T00:36:20.891Z