| 标题 |
Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten |
| 网址 | |
| DOI | |
| 其它 |
期刊:Innovative Food Science & Emerging Technologies 作者:Wenhui Fu; Xin Jia; Chenglong Liu; Xiao Meng; Ke Zhang; et al 出版日期:2023-01-07 |
| 求助人 | |
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(2025-6-4)