| 标题 |
Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system |
| 网址 | |
| DOI | |
| 其它 |
期刊:Cereal chemistry. 作者:Fang X, Ye H, Chen M, Chen D, Chen M, Chen J, Kong W, Wang Q, Zhang Z 出版日期:2024-01-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)