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Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

作者:Shayma T.G. Al-Sahlany [1]; Alaa K. Niamah [1]
来源:Nutrition & Food Science ISSN:0034-6659, 2022年, 52卷, 6期, 901-916页, DOI: 10.1108/NFS-07-2021-0204
DOI:10.1108/NFS-07-2021-0204

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