| 标题 |
Constructing synthetic microbial communities containing Komagataeibacter spp. for kombucha production: Impacts on bioactive compounds, functionality and sensory profiles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Microbiology 作者:Shiqi Li; Shuhui Hu; Yuhe Zhen; Lujie Chu; Xingnan Wang; et al 出版日期:2026-02-18 |
| 求助人 | |
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(2025-6-4)