| 标题 |
Effects of Co-Culture Solid-State Fermentation With Kluyveromyces marxianus and Bacillus licheniformis on the Physicochemical, Bioactive, and Flavor Properties of Radix Puerariae thomsonii |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Food Sci 作者:Yang X, Tang N, Chen W, Pei X, Jiang X, Zhang F, Wei T 出版日期:2026-04-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)