| 标题 |
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yue Wu; Sujin Li; Yang Tao; Dandan Li; Yongbin Han; et al 出版日期:2021-01-14 |
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(2025-6-4)