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唾液联合乳杆菌M18-6对发酵豆乳风味品质及其 抗氧化活性的影响.

Authors :
邓 宇
贾 宇
牛君霞
王玉兰
谢远红
张红星
宋晓东
程聪洋
葛绍阳
金君华
Source :
Shipin Kexue/ Food Science; 2025, Vol. 46 Issue 5, p236-244, 9p
Publication Year :
2025

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
46
Issue :
5
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
182861765
Full Text :
https://doi.org/10.7506/spkx1002-6630-20240723-232