Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 66, Issue 37, Pages 9770-9776

出版商

American Chemical Society (ACS)

发表日期

2018-09-03

DOI

10.1021/acs.jafc.8b03298

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