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pro vyhledávání: '"Yixuan GAI"'
Autor:
Qiongyao XU, Juan WANG, Ning LIAO, Guanwen LIU, Yinghui LI, Xinzhe SHANG, Yixuan GAI, Congcong WANG, Junling SHI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 1-10 (2023)
The market and demanding of lactic acid bacteria and their products keep increasingly in recent years. However, it is difficult to maintain the activity of lactic acid bacteria during the processing and storage periods due to the stress caused by hea
Externí odkaz:
https://doaj.org/article/4340bdeeb2284a01b741d75b3de9237f
