Work

Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.13652/j.spjx.1003.5788.2024.80505

Authors: YANG Huan, LIU Jingke, LI Pengliang, LIU Jing, ZHANG Aixia

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W6885421785

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