| 标题 |
Fructilactobacillus sanfranciscensis – Propionibacterium freudenreichii Compound Sourdough: An Operational Addition Window (5%–50%) for Bread Quality and Shelf Life |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Yuqing Wu; Tingting Wang; Dan Xu; Xueming Xu 出版日期:2026-05-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)