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黑蒜泡腾片的制备工艺优化及其对肠道微生态的影响.
- Source :
- Food & Fermentation Industries; 10/15/2024, Vol. 50 Issue 19, p49-86, 8p
- Publication Year :
- 2024
-
Abstract
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- Subjects :
- ESCHERICHIA coli
CITRIC acid
FACTOR analysis
SODIUM bicarbonate
GARLIC
MALTODEXTRIN
Subjects
Details
- Language :
- Chinese
- ISSN :
- 0253990X
- Volume :
- 50
- Issue :
- 19
- Database :
- Complementary Index
- Journal :
- Food & Fermentation Industries
- Publication Type :
- Academic Journal
- Accession number :
- 180707918
- Full Text :
- https://doi.org/10.13995/j.cnki.11-1802/ts.037645