Data relating to 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'

Name: Data relating to 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'
Creator: University College Cork National University of Ireland University College Cork Boole Library
Published: 2026-04-09T12:26:56+08:00

Mendeley Data2026-04-09 收录

食品科学

微生物发酵

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Dataset relating to the article 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'.

本数据集关联于学术论文《未来食品原料：乳酸菌(Lactic Acid Bacteria)发酵对废弃大麦根须的影响深度解析》

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University College Cork National University of Ireland University College Cork Boole Library

Data relating to 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'

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