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選択された土着乳酸菌を用いた発酵によるキノア粉の抗酸化特性の改善【Powered by NICT】
選択された土着乳酸菌を用いた発酵によるキノア粉の抗酸化特性の改善【Powered by NICT】
2017
Rizzello Carlo Giuseppe
Lorusso Anna
Russo Vito
Pinto Daniela
Marzani Barbara
Gobbetti Marco
Keywords:
Computational biology
Microbiology
Biology
Medical physics
Biochemistry
Correction
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