Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

已完结 20 由好好努力发布于 2026/3/14 13:43:15

DOI:10.1007/s11694-022-01426-x
作者：Lihua Zhang,?Mengmeng Zha,?Shunfeng Li,?W. Zong
文献类型：期刊论文
补充材料：只需要正文

Springer

应助信息

22小时前

yiqiang

97e1dc111f6911f189db34735aa3bc31.pdf 已采纳

22小时前

Book学术机器人

2026/3/14 13:43:16 未找到该文献，机器人已退出，请等待人工下载

2026/3/14 13:43:15 Book学术AI机器人收到请求，开始寻找文献

2026/3/14 13:43:15 已向机器人发送请求

22小时前

好好努力发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:Oxford University PressRelationships Between Religious Commitment, Workplace Experiences, and Professional and Psychological Outcomes Among U.S. Muslim Physicians.