| 标题 |
Co-fermentation of Xuxiang kiwifruit juice by Lacticaseibacillus paracasei with other lactic acid bacteria: impacts on quality properties, nutrients, volatiles, and in vitro antioxidant activities |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Shufan Xie; Rong Wang; Xiaoli Xiao; Wen Zhang; Zhiming Pan; et al 出版日期:2025-11-05 |
| 求助人 | |
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(2025-6-4)