| 标题 |
Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk products |
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| DOI | |
| 其它 |
期刊:Frontiers in Nutrition 作者:Amjad F. A. Alsadun; Sally S. Sakr; Asmahan A. Ali; Khalid A. Alsaleem; Mohammed Aladhadh; et al 出版日期:2025-12-05 |
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(2025-6-4)