Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery ProductsSabrina Geisslitz,Katharina Anne ScherfSourdough Microbiota and Starter Cultures for Industry(2024)引用 0|浏览0暂无评分AI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要