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Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains

作者:El-Sayed; Mahmoud Ibrahim[1];Aly; Esmat[1];El-Deeb; Amany Mohammed[1]
来源:Food Science and Biotechnology ISSN:1226-7708, 2024年, 33卷, 3期, 657-666页, DOI: 10.1007/s10068-023-01382-2
DOI:10.1007/s10068-023-01382-2

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