Cite
APA Citation
Wu, S., Peng, Y., Xi, J., Zhao, Q., Xu, D., Jin, Z., & Xu, X. (2022). effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor. Lebensmittel-Wissenschaft + Technologie =, 155, . http://access.bl.uk/ark:/81055/vdc_100148216775.0x00005f