Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

标题
Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
作者
关键词
-
出版物
MOLECULES
Volume 26, Issue 18, Pages 5658
出版商
MDPI AG
发表日期
2021-09-18
DOI
10.3390/molecules26185658

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