| 标题 |
Improving functional properties of maize bran by lactic acid bacteria fermentation: Insights from physicochemical properties, amino acid composition, aroma profile, antioxidant activities, and metabolomics analyses |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:N. Dimoso; Cao-wei Chen; Anqi Tang; Yue Feng; Zhenquan Yang 出版日期:2026-10-01 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)