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The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough
2021
Di Chen
Qiang Cheng
Xinxin Xia
Shihua Chen
Changqing Shao
Jing Li
Jinshui Wang
Xingquan Wu
Keywords:
Chemistry
Food science
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