旧金山乳杆菌与自然发酵燕麦酸面团发酵剂中β- 葡聚糖含量及其分子量的分布

张坤1，黄卫宁1,*，堵国成2，王宏兹3，周坚强4，BOISVERT Johanne4

Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough

ZHANG Kun1，HUANG Wei-ning1,*，DU Guo-cheng2，WANG Hong-zi3，ZHOU Joe4，BOISVERT Johanne4

食品科学 . 2009, (21): 320 -323 . DOI: 10.7506/spkx1002-6300-200921074