食品学：微生物学、安全与卫生杂志
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国际标准期刊号: 2476-2059

体积 8, 问题 12 (2023)

评论文章

Role of Lactic Acid Bacteria in the Production of Fermented Foods

Christian Anumudu

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意见文章

An Overview on Probiotics and Benefits of Probiotics on Human Health

Shakila M Banu

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评论文章

Role of Microorganisms and Enzymes in Fermentation

Zhao Chen

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意见文章

Development of Microbial Starter Culture for Improved Flavours

Regina Nguyen

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观点文章

Microbial Diversity in Milk Production and Vegetables Based Substitutes

Regina Nguyen

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评论文章

Role of Lactic Acid Bacteria in the Production of Fermented Foods

Christian Anumudu

分享此文章

意见文章

An Overview on Probiotics and Benefits of Probiotics on Human Health

Shakila M Banu

分享此文章

评论文章

Role of Microorganisms and Enzymes in Fermentation

Zhao Chen

分享此文章

意见文章

Development of Microbial Starter Culture for Improved Flavours

Regina Nguyen

分享此文章

观点文章

Microbial Diversity in Milk Production and Vegetables Based Substitutes

Regina Nguyen

分享此文章

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