| 标题 |
Mechanisms underlying quality deterioration in pre-fermented frozen dough during freeze-thaw cycles: Insights from yeast-dough interactions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Lu Lu; Min Jiang; Ayan Zong; Shuqi Xia; Longfei Yang; et al 出版日期:2026-06-01 |
| 求助人 | |
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(2025-6-4)