| 标题 |
Effect of Magnetic Field Treatment at Different Intensities on the Quality and Biological Properties of Bread Produced with Saccharomyces cerevisiae |
| 网址 | |
| DOI | |
| 其它 |
期刊:ACS Omega 作者:G. Akarca; Azize Atik; Ilker Atik; Ayşe Janseli Denizkara; Yunus Çetintaş 出版日期:2026-06-21 |
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(2025-6-4)