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益生菌应用及与功能性烘焙食品相结合的研究
- Physicochemical Properties Storage Characteristics and Flavor Quality of Fresh Noodles Made with Fermented Soy Milk.LWT - Food Science and Technology,2025,
- Physical and nutritional properties of Chinese Steamed Bun (mantou) madewith fermented soy milk.[SCI].LWT - Food Science and Technology,2023,183(114849):1-9.
- Therapeutic potential of popular fermented dairy products and its benefits on human health.FRONTIERS IN NUTRITION,2024,(1328620):1-17.
- Nanozymes - A route to overcome microbial resistance: A viewpoint.Nanotechnology Reviews,2022,11(1):2575-2583.
- Correlation between exopolysaccharide biosynthesis and gastrointestinal tolerance of Lactiplantibacillus plantarum.[SCI].Journal of Applied Microbiology,2022,132(1):584-591.
- 不同乳酸菌发酵豆乳对面团发酵特性及馒头品质的影响.食品科学,2023,
