Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
| Autor: | Jia, Jie, Deng, Xiaofan, Jia, Xin, Guo, Chunfeng, Liu, Xuebo, Liu, Yuanjing, Duan, Xiang |
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| Zdroj: | In Food Chemistry: X 30 March 2024 21 |
| Databáze: | ScienceDirect |
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