Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage

Overview of attention for article published in Frontiers in Microbiology, April 2024

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New Research: Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage https://t.co/QYgRjia3Hh #microbiology

13 Apr 2024

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