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[Elsevier] A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread

ela9718 Post time 2024-6-16 22:05:26 | Show all posts |Read mode
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journal：Food Control

Authors：Lei Sun; Xiangfei Li; Yingyue Zhang; Wenjian Yang; Gaoxing Ma; Ning Ma; Qiuhui Hu; Fei Pei

Published date：2020-3-

DOI：10.1016/j.foodcont.2019.106914

PDF link：https://www.sciencedirect.com/sc ... 956713519305031/pdf

Article link：http://dx.doi.org/10.1016/j.foodcont.2019.106914

Article Source：Elsevier BV。


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