Shengnan Liang, Siyang Yu, Yishu Qin, Honglin Yu, Zifu Zhao, Yunhui Xu, Guofang Zhang, Chun Li, Libo Liu, Peng Du, Junwei Huo
求助PDF
{"title":"Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability","authors":"Shengnan Liang, Siyang Yu, Yishu Qin, Honglin Yu, Zifu Zhao, Yunhui Xu, Guofang Zhang, Chun Li, Libo Liu, Peng Du, Junwei Huo","doi":"10.1016/j.fochx.2024.101659","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"62 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.101659","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
引用
批量引用
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
