المؤلفون: WANG Jin-hui, WANG Yu, FANG Jia-jun, XIONG He-sheng, TU Jin, XIAO Jian-hui

المصدر: Liang you shipin ke-ji, Vol 32, Iss 6, Pp 99-107 (2024)

مصطلحات موضوعية: lactic acid bacteria, fermented taro paste, dough, bread, textural properties, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240613; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/5a5b511b1f784d74a5bfb31d78a4c360

المؤلفون: Yao, Hao, Li, Ai-Rong, Xiao, Yang, Fang, Jia-Jun, Hu, Xiao-Liang

المصدر: Energy & Fuels; 9/19/2024, Vol. 38 Issue 18, p17796-17804, 9p

المؤلفون: Yao, Hao, Li, Ai-Rong, Xiao, Yang, Fang, Jia-Jun, Hu, Xiao-Liang

المصدر: Energy & Fuels; September 2024, Vol. 38 Issue: 18 p17796-17804, 9p

المؤلفون: Yao, Hao, Li, Ai-Rong, Xiao, Yang, Fang, Jia-Jun, Hu, Xiao-Liang

المساهمون: Natural Science Foundation of Sichuan Province, the State Key Laboratory of Offshore Natural Gas Hydrates open fund project

المصدر: Energy & Fuels ; volume 38, issue 18, page 17796-17804 ; ISSN 0887-0624 1520-5029

الاتاحة: http://dx.doi.org/10.1021/acs.energyfuels.4c02979
https://pubs.acs.org/doi/pdf/10.1021/acs.energyfuels.4c02979

المؤلفون: Chang, Yun-Hsin, Kao, Chi-Ching, Fang, Jia-Jun, Lee, Yung-Heng, Cheng-Chung Wei, James

المصدر: The Journal of Infectious Diseases ; volume 225, issue 12, page 2235-2235 ; ISSN 0022-1899 1537-6613

الاتاحة: https://doi.org/10.1093/infdis/jiab625
https://academic.oup.com/jid/advance-article-pdf/doi/10.1093/infdis/jiab625/42332823/jiab625.pdf
https://academic.oup.com/jid/article-pdf/225/12/2235/44082632/jiab625.pdf

المؤلفون: Chang, Yun-Hsin, Kao, Chi-Ching, Fang, Jia-Jun, Lee, Yung-Heng, Wei, James Cheng-Chung, Cheng-Chung Wei, James

المصدر: Journal of Infectious Diseases; 6/15/2022, Vol. 225 Issue 12, p2235-2235, 1p