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Investigation on the nutrient and quality features of jujub..:
Li, Hongcai
;
Fan, Lingjia
;
Yang, Siqi
...
Food Bioscience. 57 (2024) - p. 103496 , 2024
Link:
https://doi.org/10.1016/j.fbio.2023.103496
RT Journal T1
Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2023.103496&Exemplar=1&LAN=DE A1 Li, Hongcai A1 Fan, Lingjia A1 Yang, Siqi A1 Lei, Wenzhi A1 Tan, Pei A1 Liang, Jingjing A1 Gao, Zhenpeng PB Elsevier BV YR 2024 SN 2212-4292 JF Food Bioscience VO 57 SP 103496 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2023.103496 DO https://doi.org/10.1016/j.fbio.2023.103496 SF ELIB - SuUB Bremen
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