海绵蛋糕香气的产生:蔗糖粒度和蔗糖来源的影响

已取消 20 由加以星星发布于 2025/11/19 13:15:49

DOI:10.1016/j.foodchem.2023.135860
作者：E.C. Garvey , M.G. O'Sullivan , J.P. Kerry , K.N. Kilcawley
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two su

应助信息

2025-11-19

Book学术机器人

2025/11/19 13:15:49 未找到该文献，机器人已退出，请等待人工下载

2025/11/19 13:15:49 Book学术AI机器人收到请求，开始寻找文献

2025/11/19 13:15:49 已向机器人发送请求

2025-11-19

加以星星发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierAroma generation in sponge cakes: The influence of sucrose particle size and sucrose source