Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
乳酸菌发酵 Djulis 酸面包的开发及抗氧化能力优化
期刊:Molecules
影响因子:4.2
doi:10.3390/molecules26185658
Hung-Yueh Chen, Chang-Wei Hsieh, Pin-Cheng Chen, Shin-Pin Lin, Ya-Fen Lin, Kuan-Chen Cheng
