Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Qianli NIE"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 262-269 (2024)
In order to explore the influence of twice fermentation technology on the quality of pickled peppers, the differences in crispness, color, amino acid nitrogen and free amino acids were measured and analyzed by two-fermentation of Zunyi characteristic
Externí odkaz:
https://doaj.org/article/3c058fb91379412cac4f2ed6bd108bf2
