Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed Buns
- DOI
- 10.3390/foods15122130
- Published
- 2026-06-12
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15122130,
title = {Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed Buns},
author = {Huadi Sun and Lulu Pan and Shunzhi Zhang and Guiting Zhao and Ruixiang Zhao},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15122130},
url = {https://doi.org/10.3390/foods15122130}
}RIS
TY - JOUR TI - Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed Buns AU - Huadi Sun AU - Lulu Pan AU - Shunzhi Zhang AU - Guiting Zhao AU - Ruixiang Zhao PY - 2026 JO - Foods DO - 10.3390/foods15122130 UR - https://doi.org/10.3390/foods15122130 ER -
APA
Sun, H., Pan, L., Zhang, S., Zhao, G., & Zhao, R. (2026). Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed Buns. Foods. https://doi.org/10.3390/foods15122130
Source records
- crossref · retrieved 2026-09-26T22:41:01.142Z