| 标题 |
 Enhanced sensory, antioxidant, and non-toxic anti-diabetes beverage development via co-culture fermentation of Lactiplantibacillus plantarum and Saccharomyces boulardii in coffee cherry pulp extracts |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry: X 作者：Supanut Pothimoi; Phisit Seesuriyachan; Thanongsak Chaiyaso; Chayatip Insomphun; Kamon Yakul; et al 出版日期：2026 |
| 求助人 | |
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(2025-6-4)
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