The synergistic effect of lactic acid bacteria fermentation combined with gluten on the starch digestive properties of highland barley

作者：Yue Wu, Meihui Yu, Yue Li, Song Zhu, Dejian Huang · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103822 · 被引用次数：11 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Phytase and its Applications