Analysis of nutritional characteristics and flavor quality of oat slurry fermented by different lactic acid bacteria

LIU Ruishan, LUO Yue, LI Yanan, ZHANG Xiaojuan, XU Zhenghong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 205-212.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 205-212. DOI: 10.13995/j.cnki.11-1802/ts.035986

Analysis of nutritional characteristics and flavor quality of oat slurry fermented by different lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(10): 205-212 https://doi.org/10.13995/j.cnki.11-1802/ts.035986

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