| 标题 |
Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response |
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| DOI | |
| 其它 |
期刊:Critical Reviews in Food Science and Nutrition 作者:Hong‑Ju He; Guanglei Li; Waleed Al-Ansi; Amer Ali Mahdi; Mohammed Obadi 出版日期:2026-09-21 |
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(2025-6-4)