Research progress on the improvement of nutritional function and probiotic performance of cereal fermented products

doi:10.13995/j.cnki.11-1802/ts.031278

YANG Qinghua, ZHANG Yafei, TIAN Xiaojing, WANG Wenhang

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 304-312.

PDF(1592 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 304-312. DOI: 10.13995/j.cnki.11-1802/ts.031278

Research progress on the improvement of nutritional function and probiotic performance of cereal fermented products

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(17): 304-312 https://doi.org/10.13995/j.cnki.11-1802/ts.031278

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1592 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2022-02-25	2022-03-11	2022-09-15
Issue Date
2022-10-01

Please choose a citation manager

Content to export