茅台酒曲植物乳杆菌大豆酸面团发酵面包的营养与抗氧化特性
杨紫璇 , 张宾乐 , 蒋慧 , 等
The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter
YANG Zi-xuan et al
食品与发酵工业
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2018, (6): 37
-42
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DOI: 10.13995/j.cnki.11-1802/ts.016886
