A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
待确认10由 qingshanmanxue 发布于 2026/7/2 10:36:28
DOI:10.1016/j.ifset.2024.103874
作者:Jiaman Yuan ,?Donglin Ma ,?Yatao Yang ,?Yuzong Zhao ,?Haiwei Ren ,?Xiaogang Liu ,?Minghui Tan ,?Kuntai Li
文献类型:期刊论文
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