| 标题 |
Transformation of Salted Soy Whey by Co- and Sequential Culturing with Zygosaccharomyces rouxii and Tetragenococcus halophilus |
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| DOI | |
| 其它 |
期刊:ACS Food Science & Technology 作者:Rebecca Yinglan Zhou; Liting Shao; Tongyao Li; Jian-Yong Chua; Shao-Quan Liu 出版日期:2024-10-23 |
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(2025-6-4)