The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Yuliang Cheng, Qian Yu, Xiuhua Xia, Jiaqin Qian, Qinwei Xu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Cereal Chemistry
Online Access:	Acceder al recurso
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