乳酸菌协同发酵对β-乳球蛋白潜在致敏性的影响
尹树磊, 杜香, 易俊洁, 王艳菲
Effect of lactic acid bacteria co-fermentation on the potential sensitization of β-lactoglobulin
YIN Shulei, DU Xiang, YI Junjie, WANG Yanfei
食品与发酵工业
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2025, (17): 64
-72
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DOI: 10.13995/j.cnki.11-1802/ts.041163
