{"title":"传统食品源乳酸菌对酸面团面包风味的影响","authors":"杨海莺 | 卢玉 | 张春强 | 姚倩儒 | 李佳璞 | 牛兴和 | 李慧","doi":"10.16210/j.cnki.1007-7561.2024.02.008","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12967,"journal":{"name":"粮食加工","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"粮食加工","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.16210/j.cnki.1007-7561.2024.02.008","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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