| 标题 |
Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Hongmei Yin; Yadong Zhong; Shengkun Xia; Jielun Hu; Shaoping Nie; et al 出版日期:2019-12-18 |
| 求助人 | |
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(2025-6-4)