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Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios

Jingwen Xu; Tiantian Tian; Yong Zhao
Food Research International · Vol. 237 · pp. 119342 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume237
Pages119342
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.119342
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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