沈娟

Senior Lab Master

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase.

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

Foods (Basel, Switzerland)
Co-author:

Zhu Xiaoyu, Zhang Shijin, Bian Luyao, Shen Juan, Zhang Chong, Manickam Sivakumar, Tao Yang, Lu Zhaoxin
Document Code:

2c9e868c8c5cb82e018c66558d1d0db6
Volume:

12
Issue:

22
Page Number:

-
Translation or Not:

no
Date of Publication:

2023-11-16