Proteomic analysis explores interactions between Lactobacillus plantarum and Saccharomyces cerevisiae during sourdough fermentation
收藏国家人口健康科学数据中心2026-06-01 收录
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资源简介：
proteome-based techniques were used to compare changes of single culture fermentation and co-fermentation involving Lactobacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 in sourdough
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北京蛋白质组研究中心创建时间：
2021-02-19
