The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter

YANG Zi-xuan et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 37-42.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 37-42. DOI: 10.13995/j.cnki.11-1802/ts.016886

The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(6): 37-42 https://doi.org/10.13995/j.cnki.11-1802/ts.016886

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