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Weidong Cheng

Shihezi University
H指数:18
被引数:1,194

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A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends

乳酸菌发酵植物基饮料的全面综述:底物类型、营养质量、益生菌特性、代谢途径及未来发展趋势

2025-11-220
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