迅速
发表于 2025-3-21 16:35:58
书目名称Lactic Acid Bacteria影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0580418<br><br> <br><br>书目名称Lactic Acid Bacteria读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0580418<br><br> <br><br>
Visual-Field
发表于 2025-3-21 23:13:25
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Gastric
发表于 2025-3-22 02:14:33
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ABIDE
发表于 2025-3-22 06:17:40
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–DOX
发表于 2025-3-22 10:24:49
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吞没
发表于 2025-3-22 15:43:56
https://doi.org/10.1007/978-981-13-7283-4Lactic acid bacteria; fermented cereals; Industrial Applications; conjugated fatty acids; B vitamins
宣传
发表于 2025-3-22 20:33:34
,Lactic Acid Bacteria and γ-Aminobutyric Acid and Diacetyl,the seeds, roots, and tissue fluid of many plants, such as . L., ., herbal, and in animals almost exclusively present in nervous tissues. The content of GABA in brain tissue is 0.1~0.6mg/g, and immunology research show that substantia nigra contain the highest concentration of GABA (Krajnc et al. 19
种类
发表于 2025-3-22 23:08:35
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敲诈
发表于 2025-3-23 04:51:44
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脱毛
发表于 2025-3-23 05:42:37
Lactic Acid Bacteria and Fermented Cereals,arly as the Spring and Autumn and Warring States Period in the “Analects of Confucius,” including rice, wheat, soybeans, corn, and potatoes. Starch is one of the most important components in cereal; the content accounts for 60% of the total cereals weight and 90% of the total carbohydrate content. I