| 标题 |
Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurry |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Microbiology 作者:Chenhan Geng; Shao Quan Liu; Yuyun Lu 出版日期:2026 |
| 求助人 | |
| 下载 |
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(2025-6-4)