| 标题 |
Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota |
| 网址 | |
| DOI | |
| 其它 |
期刊:Current Research in Food Science 作者:Yuhui Yang; Yanli Xie; Ru Liu; Xiaojie Cui; Changtong Cui; et al 出版日期:2026-02-18 |
| 求助人 | |
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(2025-6-4)