| 标题 |
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food bioscience 作者:Xiangzhi Lu; Min Shi; Li Liu; Zefan Chen; Xinxing Xu; et al 出版日期:2024-10-02 |
| 求助人 | |
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(2025-6-4)