doi.org/10.1016/j.lwt.2021.111434

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

..., Ke Quan
25
LWT6.60
Volume: 146, Pages: 111434 - 111434
Published: Apr 5, 2021
Paper Fields
Paper Details
Title
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
DOI
doi.org/10.1016/j.lwt.2021.111434
Published Date
Apr 5, 2021
Journal
LWT
Volume
146
Pages
111434 - 111434
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