FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (6): 190-196.doi: 10.7506/spkx1002-6630-20220407-075
• Bioengineering • Previous Articles Next Articles
REN Yuanyuan, MENG Zikuan, ZOU Yu, LI Yuhang, WANG Yongjun
Online:
2023-03-27
Published:
2023-03-27
CLC Number:
REN Yuanyuan, MENG Zikuan, ZOU Yu, LI Yuhang, WANG Yongjun. Effects of Mixed Culture Fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae on Physicochemical Properties, Storage Characteristics and Flavor Quality of Wet Noodles[J]. FOOD SCIENCE, 2023, 44(6): 190-196.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220407-075
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