| 标题 |
Salt Reduction in a Model High‐Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells |
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| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Akanksha Gandhi; Nagendra P. Shah 出版日期:2016-02-27 |
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(2025-6-4)