| 标题 |
Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid-state fermentation with different microbial strains |
| 网址 | |
| DOI | |
| 其它 |
期刊:The Journal of the Science of Food and Agriculture 作者:Du-Qin Zhang; Qi Wang; Zhi-Jiang Li; Zhujiang Shen; Bin Tan; et al 出版日期:2024-03-09 |
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(2025-6-4)