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                                       Details for article 7 of 45 found articles
 
 
  Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
 
 
Title: Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
Author: Tang, Ning
Xing, Xiaolong
Li, Huipin
Suo, Biao
Wang, Yuhong
Ai, Zhilu
Yang, Yong
Appeared in: Food research international
Paging: Volume 182 () nr. C pages p.
Year: 2024
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 7 of 45 found articles
 
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