| 标题 |
Biopreservation technology of sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii: Effects and mechanisms for enhancing bread quality and extending shelf life 旧金山果糖乳杆菌和弗氏丙酸杆菌共发酵酸面团的生物保鲜技术:提高面包品质和延长保质期的效果及机理
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| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yuqing Wu; Tingting Wang; Yamei Jin; Yanyan Zhang; Dan Xu; Xueming Xu 出版日期:2025-07-15 |
| 求助人 | |
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(2025-6-4)